Determination of the molecular weight distribution of non-enzymatic browning products formed by roasting of glucose and glycine and studies on their effects on NADPH-cytochrome c-reductase and glutathione-S-transferase in Caco-2 cells

Nahrung/Food ◽  
2001 ◽  
Vol 45 (3) ◽  
pp. 189-194 ◽  
Author(s):  
T. Hofmann ◽  
J. Ames ◽  
K. Krome ◽  
V. Faist
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