Antioxidant Capacity of 1-Deoxy-d-erythro-hexo-2,3-diulose and d-arabino-Hexo-2-ulose
Author:
Affiliation:
1. Department of Food Chemistry and Food Analysis, Berlin Institute of Technology, Gustav-Meyer-Allee 25, TIB 4/3-1, D-13355 Berlin, Germany
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf404322r
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