The antioxidant mechanism of Maillard reaction products in oil-in-water emulsion system

Published 2018 View Full Article

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Title
The antioxidant mechanism of Maillard reaction products in oil-in-water emulsion system
Authors
Keywords
Maillard reaction, O/W emulsion, POV value, Antioxidant mechanism
Journal
FOOD HYDROCOLLOIDS
Volume 87, Issue -, Pages 582-592
Publisher
Elsevier BV
Online
2018-08-23
DOI
10.1016/j.foodhyd.2018.08.039

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