Optimised formation of blue Maillard reaction products of xylose and glycine model systems and associated antioxidant activity
2013 ◽
Vol 94
(7)
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pp. 1332-1339
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2008 ◽
Vol 1126
(1)
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pp. 220-224
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2011 ◽
Vol 76
(3)
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pp. C398-C403
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2016 ◽
Vol 26
(11)
◽
pp. 2680-2684
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2009 ◽
Vol 111
(2)
◽
pp. 109-111
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