Biological and Chemical Assessment of Antioxidant Activity of Sugar-Lysine Model Maillard Reaction Products
Author:
Publisher
Wiley
Subject
History and Philosophy of Science,General Biochemistry, Genetics and Molecular Biology,General Neuroscience
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1196/annals.1333.057/fullpdf
Reference31 articles.
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4. Reaction conditions influence the elementary composition and metal chelating affinity of nondialyzable model Maillard reaction products;Wijewickreme;J. Agric. Food Chem.,1997
5. Antioxidant Maillard reaction products from reducing sugars and free amino acids in cooked ground pork patties;Bedinghaus;J. Food Sci.,1995
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