Funder
USDA National Institute of Food and Agriculture
Kansas State University
Reference30 articles.
1. Antioxidant activity of maillard reaction products;Amarowicz;European Journal of Lipid Science and Technology,2009
2. The influence of various sugars on dough and bread properties;Barham;Cereal Chemistry,1951
3. Maillard reaction products in processed Food : Pros and cons;Bastos;Food Industrial Processes - Methods and Equipment,2012
4. Antioxidant activity and chemical properties of crude and fractionated maillard reaction products derived from four sugar-amino acid maillard reaction model systems;Chen;Annals of the New York Academy of Sciences,2008
5. Characterization of natural and synthetic humic substances (melanoidins) by chemical composition and adsorption measurements;Ćosović;Organic Geochemistry,2010
Cited by
60 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献