Publication | Closed Access
Characteristics and antioxidant activity of ultrafiltrated Maillard reaction products from a casein–glucose model system
200
Citations
30
References
2009
Year
Food ChemistryBiochemistryFood AnalysisBiochemical EngineeringCasein–glucose Model SystemAntioxidant ActivityFood EngineeringFood ProcessingFood QualityFood TechnologyHealth Sciences
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