Work

Review of non-enzymatic browning and antioxidant capacity in processed foods

Year: 2000

Type: article

Source: Trends in Food Science & Technology

DOI: 10.1016/s0924-2244(01)00014-0

Authors: Lara Manzocco, Sonia Calligaris, Dino Mastrocola, Maria Cristina Nicoli, Carlo Raffaele Lerici

Institution: University of Udine

Language: English

Topic: Potato Plant Research

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2010937591

FWCI: 5.216

Cites: 68

Cited by: 856

Related to: 10