A comparison study between antioxidant and mutagenic properties of cysteine glucose-derived Maillard reaction products and neoformed products from heated cysteine and hydroxymethylfurfural-Reference-Cited by-同舟云学术

A comparison study between antioxidant and mutagenic properties of cysteine glucose-derived Maillard reaction products and neoformed products from heated cysteine and hydroxymethylfurfural

Published:2009-05 Issue:1 Volume:114 Page:132-138
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Cheriot Sophie,Billaud Catherine,Pöchtrager Stephan,Wagner Karl-Heinz,Nicolas Jacques

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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