Benefits, deleterious effects and mitigation of methylglyoxal in foods: A critical review
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Title
Benefits, deleterious effects and mitigation of methylglyoxal in foods: A critical review
Authors
Keywords
Methylglyoxal, Formation, Scavenge, Interaction, Amino acids, Phenolic compounds, Content
Journal
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 107, Issue -, Pages 201-212
Publisher
Elsevier BV
Online
2020-10-31
DOI
10.1016/j.tifs.2020.10.031
References
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