Review of non-enzymatic browning and antioxidant capacity in processed foods

Trends in Food Science & Technology - Tập 11 Số 9-10 - Trang 340-346 - 2000
Lara Manzocco1, Sonia Calligaris1, Dino Mastrocola1, Maria Cristina Nicoli1, C.R. Lerici1
1Dipartimento di Scienze degli Alimenti, Università degli Studi di Udine, Via Marangoni 97, 33100 Udine, Italy

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