Work

Radical-Assisted Melanoidin Formation during Thermal Processing of Foods as well as under Physiological Conditions

Year: 1999

Type: article

Source: Journal of Agricultural and Food Chemistry

DOI: 10.1021/jf980627p

Authors: Thomas Hofmann, Wolf Bors, Kurt Stettmaier

Institutions: Helmholtz Munich, Leibniz-Institute for Food Systems Biology at the Technical University of Munich

Language: English

Topic: Advanced Glycation End Products research

Subfield: Clinical Biochemistry

Field: Biochemistry, Genetics and Molecular Biology

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W1971622981

FWCI: 2.068

Cites: 11

Cited by: 87

Related to: 10