Studies on Antioxidative Maillard Reaction Products. II. Prevention of Sardine Lipid Oxidation by Antioxidative Maillard Reaction Products Prepared from Fructose-Tryptophan.
1991 ◽
Vol 57
(9)
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pp. 1773-1781
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2000 ◽
Vol 80
(6)
◽
pp. 684-690
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Keyword(s):
Keyword(s):
Keyword(s):
Keyword(s):