The Maillard reaction products as food-born antioxidant and antibrowning agents in model and real food systems
Year: 2018
Type: review
Source: Food Chemistry
Authors: Majid Nooshkam, Mehdi Varidi, Moein Bashash
Institution: Ferdowsi University of Mashhad
Language: English
Topic: Potato Plant Research
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W2889715461