James Rieck to Antioxidants
This is a "connection" page, showing publications James Rieck has written about Antioxidants.
Connection Strength
0.037
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Antioxidative effect of maillard reaction products formed from honey at different reaction times. J Agric Food Chem. 2000 Sep; 48(9):3985-9.
Score: 0.037
Connection Strength
The connection strength for concepts is the sum of the scores for each matching publication.
Publication scores are based on many factors, including how long ago they were written and whether the person is a first or senior author.