Effect of amino acids on Maillard reaction product formation and total antioxidant capacity in white pan bread
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Title
Effect of amino acids on Maillard reaction product formation and total antioxidant capacity in white pan bread
Authors
Keywords
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Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume -, Issue -, Pages -
Publisher
Wiley
Online
2018-11-19
DOI
10.1111/ijfs.14027
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Related references
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- Inhibitory effect of bread crust antioxidant pronyl-lysine on two different categories of colonic premalignant lesions induced by 1,2-dimethylhydrazine
- (2009) Jayabal Panneerselvam et al. EUROPEAN JOURNAL OF CANCER PREVENTION
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