Optimised formation of blue Maillard reaction products of xylose and glycine model systems and associated antioxidant activity

  • Optimisation and antioxidant activity of blue Maillard reaction products
  • Zi Yin, Qian Sun, Xi Zhang, Hao Jing
  • Journal of the Science of Food and Agriculture, October 2013, Wiley
  • DOI: 10.1002/jsfa.6415

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The following have contributed to this page: Dr Hao Jing