Influence of Intermediate Maillard Reaction Products with Enediol Structure on the Oxidative Stability of Beverages
Authors:
- 1 June 2013
- journal article
- folder
- Published by Taylor & Francis in Journal of the American Society of Brewing Chemists
- Vol. 71 (3) , 114-123
Abstract
No abstract availableThis publication has 18 references indexed in Scilit:
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