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Oxidative Reactions of Model Maillard Reaction Products and α-Tocopherol in a Flour-Lipid Mixture

✍ Scribed by A.N. WIJEWICKREME; D.D. KITTS

Book ID: 108821545
Publisher: Institute of Food Technologists
Year: 1998
Tongue: English
Weight: 129 KB
Volume: 63
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1998.tb15765.x

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