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

The authors haven't finished explaining this publication. If you are the author, sign in to claim or explain your work.

Read Publication

http://dx.doi.org/10.1002/jsfa.6415

The following have contributed to this page: Dr Hao Jing