Antioxidant Effect of Maillard Reaction Products: Application to a Butter Cookie of a Competition Kinetics Analysis
Author:
Affiliation:
1. Dipartimento di Scienze degli Alimenti, Via Marangoni 97, 33100 Udine, Italy
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf950436b
Reference24 articles.
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