Antioxidative Maillard Reaction Products from Reducing Sugars and Free Amino Acids in Cooked Ground Pork Patties

✍ Scribed by A. J. BEDINGHAUS; H. W. OCKERMAN

• Book ID: 108820754
• Publisher: Institute of Food Technologists
• Year: 1995
• Tongue: English
• Weight: 627 KB
• Volume: 60
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1995.tb06277.x