论文信息 - Antioxidant and chelating capacity of Maillard reaction products in amino acid-sugar model systems: applications for food processing. - 字舞流文

Antioxidant and chelating capacity of Maillard reaction products in amino acid-sugar model systems: applications for food processing.

J. López‐Cervantes | D. Sánchez‐Machado | R. Rodríguez-Ramirez | A. González-Córdova | L. A. Ávila-Villa | Blanca A Mondaca-Navarro | O. N. Campas‐Baypoli | A. F. González-Córdova