Influence of Baking Conditions and Precursor Supplementation on the Amounts of the Antioxidant Pronyl-l-lysine in Bakery Products
Author:
Affiliation:
1. Institut für Lebensmittelchemie, Technische Universität München, Lichtenbergstrasse 4, D-85748 Garching, Germany, and Institut für Lebensmittelchemie, Universität Münster, Correnstrasse 45, D-48149 Münster, Germany
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf0346657
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