Free Radicals in the Maillard Reaction
Author:
Affiliation:
1. a 542 Blossomhill Lane, Cincinnati , OH , 45224‐1406 , USA
Publisher
Informa UK Limited
Subject
General Chemical Engineering,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1081/FRI-120025481
Reference37 articles.
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3. Chemistry of the fructosamine assay: D-glucosone is the product of oxidation of Amadori compounds
4. Investigation of the contribution of radicals to the mechanism of the early stage of the Maillard reaction
5. Free Radicals in Biological Materials
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