Influence of Antioxidants on Maillard Browning Reaction in a Casein‐Glucose Model System
- 30 June 1987
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 52 (4), 1115-1116
- https://doi.org/10.1111/j.1365-2621.1987.tb14293.x
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
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