Free radical scavenging capacity of Maillard reaction products as related to colour and fluorescence
Year: 2001
Type: article
Source: Food Chemistry
Authors: Francisco J Morales, Salvio Jiménez-Pérez
Institution: Consejo Superior de Investigaciones Científicas
Language: English
Subfield: Clinical Biochemistry
Domain: Life Sciences
Open Access status: closed
Funder: European Commission
OpenAlex ID: W1967841719