Influence of Baking Conditions and Precursor Supplementation on the Amounts of the Antioxidant Pronyl- l -lysine in Bakery Products

✍ Scribed by Lindenmeier, Michael; Hofmann, Thomas

• Book ID: 126102329
• Publisher: American Chemical Society
• Year: 2004
• Tongue: English
• Weight: 87 KB
• Volume: 52
• Category: Article
• ISSN: 0021-8561
• DOI: 10.1021/jf0346657