Antioxidative Effect of Maillard Reaction Products Formed from Honey at Different Reaction Times†
Author:
Affiliation:
1. Departments of Food Science and Human Nutrition and of Experimental Statistics, Clemson University, Clemson, South Carolina 29634
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf000305x
Reference23 articles.
1. Antony, S. M.; Rieck, J. R.; Dawson, P. L. Effect of dry honey on oxidation in a turkey meat system.Poult.Sci.2000ain press.
2. Antony, S. M.; Han, I. Y.; Rieck, J. R.; Dawson, P. L. Antioxidative effect of Maillard reaction products formed using honey in a turkey meat model system.J.FoodSci.2000b(submitted for publication).
3. Maillard Reaction Products and Lipid Oxidation
4. INHIBITION OF WARMED-OVER FLAVOR BY MAILLARD REACTION PRODUCTS
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