Antioxidant activity of Maillard type reaction products between phosphatidylethanolamine and glucose
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference18 articles.
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3. Heat deterioration of phospholipids. IV. Thermally deteriorated products from phosphatidylethanolamine and several sugars;Hamaguchi;Journal of Oleo Science,2006
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