Characteristics and antioxidant activity of Maillard reaction products from psicose-lysine and fructose-lysine model systems. [electronic resource]
Producer: 20110825Description: C398-403 p. digitalISSN:- 1750-3841
- Antioxidants -- analysis
- Chemical Phenomena
- Free Radical Scavengers -- analysis
- Fructose -- chemistry
- Hot Temperature
- Hydrogen-Ion Concentration
- Iron Chelating Agents -- analysis
- Kinetics
- Lysine -- chemistry
- Maillard Reaction
- Models, Chemical
- Oxidation-Reduction
- Spectrophotometry
- Sweetening Agents -- chemistry
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Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't
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