A comparison study between antioxidant and mutagenic properties of cysteine glucose-derived Maillard reaction products and neoformed products from heated cysteine and hydroxymethylfurfural
Authors:
- Sophie CheriotSCSophie Cheriot
- Catherine BillaudCBCatherine Billaud
- Stephan PöchtragerSPStephan Pöchtrager
- Karl-Heinz WagnerKarl-Heinz Wagner
- Jacques NicolasJNJacques Nicolas
- 1 May 2009
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 114 (1) , 132-138
Abstract
No abstract availableKeywords
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