Presence of Maillard products in Spanish muffins and evaluation of colour and antioxidant potential

Published 2009 View Full Article

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Title
Presence of Maillard products in Spanish muffins and evaluation of colour and antioxidant potential
Authors
Keywords
-
Journal
FOOD AND CHEMICAL TOXICOLOGY
Volume 47, Issue 11, Pages 2798-2805
Publisher
Elsevier BV
Online
2009-09-05
DOI
10.1016/j.fct.2009.08.015

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