Formation of Reactive Intermediates, Color, and Antioxidant Activity in the Maillard Reaction of Maltose in Comparison to d-Glucose

Published 2017 View Full Article

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Title
Formation of Reactive Intermediates, Color, and Antioxidant Activity in the Maillard Reaction of Maltose in Comparison to d-Glucose
Authors
Keywords
-
Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 65, Issue 40, Pages 8957-8965
Publisher
American Chemical Society (ACS)
Online
2017-09-08
DOI
10.1021/acs.jafc.7b04105

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