Antioxidative Effect of Maillard Reaction Products Using Glucose−Glycine Model System
- 1 October 1997
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 45 (10), 4106-4109
- https://doi.org/10.1021/jf9609845
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Formation of 8-Hydroxydeoxyguanosine from Deoxyguanosine by Fe2+/Ascorbic Acid/EDTA/H2O2 System.Journal of Clinical Biochemistry and Nutrition, 1993
- Free Radicals: Their Involvement in Disease ProcessesAnnals of Clinical Biochemistry: International Journal of Laboratory Medicine, 1990
- Dehydrated Foods, Chemistry of Browning Reactions in Model SystemsJournal of Agricultural and Food Chemistry, 1953