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Antioxidative effect of maillard reaction products formed from honey at different reaction times.
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Antioxidative effect of maillard reaction products formed from honey at different reaction times.
Antioxidative effect of maillard reaction products formed from honey at different reaction times. J Agric Food Chem. 2000 Sep; 48(9):3985-9.
View in:
PubMed
subject areas
Antioxidants
Gas Chromatography-Mass Spectrometry
Honey
Linoleic Acid
Lysine
Maillard Reaction
authors with profiles
James R Rieck