Antioxidant properties of Maillard reaction products obtained by gamma-irradiation of whey proteins
Authors:
- S.P. ChawlaSCS.P. Chawla
- Ramesh ChanderRCRamesh Chander
- Arun SharmaASArun Sharma
- 1 September 2009
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 116 (1) , 122-128
Abstract
No abstract availableKeywords
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