Antioxidative activity and scavenging effects on active oxygen of xylose‐lysine maillard reaction products
- 1 March 1995
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 67 (3), 415-420
- https://doi.org/10.1002/jsfa.2740670320
Abstract
No abstract availableKeywords
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