The Inhibition of Maillard Browning by Different Concentrations of Rosmarinic Acid and Epigallocatechin-3-Gallate in Model, Bakery, and Fruit Systems
Author:
Affiliation:
1. U.S. Army Natick Soldier Research; Development and Engineering Center; 15 Kansas Street Natick Mass 01760, 508-233-4900 U.S.A
Publisher
Wiley
Subject
Food Science
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