✦ LIBER ✦

Characteristics and antioxidant activity of hydrolyzed β-lactoglobulin–glucose Maillard reaction products

✍ Scribed by Shiyuan Dong; Atikorn Panya; Mingyong Zeng; Bingcan Chen; D. Julian McClements; Eric A. Decker

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Corrigendum to “Characteristics and anti

✍ Dong, Shiyuan; Panya, Atikorn; Zeng, Mingyong; Chen, Bingcan; McClements, D. Jul 📂 Article 📅 2013 🏛 Elsevier Science 🌐 English ⚖ 119 KB

Antioxidant activity of Maillard reactio

✍ Ryszard Amarowicz 📂 Article 📅 2009 🏛 John Wiley and Sons 🌐 English ⚖ 172 KB

Characteristics and antioxidant activity

✍ Ji-Sang Kim; Young-Soon Lee 📂 Article 📅 2010 🏛 The Korean Society of Food Science and Technology 🌐 English ⚖ 408 KB

Structure and antioxidant activity of Ma

✍ Zhanmei Jiang; André Brodkorb 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 913 KB

Characteristics and Antioxidant Activity

✍ Yan Zeng; Xiaoxi Zhang; Yuping Guan; Yuanxia Sun 📂 Article 📅 2011 🏛 Institute of Food Technologists 🌐 English ⚖ 285 KB

Antioxidant activity of Maillard reactio

✍ Ji-Sang Kim 📂 Article 📅 2013 🏛 The Korean Society of Food Science and Technology 🌐 English ⚖ 275 KB