ANTIOXIDANT ACTIVITY OF ACETONE EXTRACTS OBTAINED FROM A CARAMELIZATION‐TYPE BROWNING REACTION
- 1 May 1975
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 40 (3), 460-462
- https://doi.org/10.1111/j.1365-2621.1975.tb12504.x
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
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- Studies on the Browning Reaction Products Yielded by Reducing Sugar and Amino-acid. Part INIPPON SHOKUHIN KOGYO GAKKAISHI, 1964
- Development of color in fats stabilized with amino‐hexose‐reductonesJournal of Oil & Fat Industries, 1958
- Amino‐hexose‐reductones as antioxidants. I. Vegetable oilsJournal of Oil & Fat Industries, 1958
- Peroxide formation as a measure of autoxidative deteriorationJournal of Oil & Fat Industries, 1932