دورية أكاديمية
Phenolic compounds reduce formation of Nε-(carboxymethyl)lysine and pyrazines formed by Maillard reactions in a model bread system
| العنوان: | Phenolic compounds reduce formation of Nε-(carboxymethyl)lysine and pyrazines formed by Maillard reactions in a model bread system |
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| المؤلفون: | Mildner-Szkudlarz, Sylwia, Siger, Aleksander, Szwengiel, Artur, Przygoński, Krzysztof, Wojtowicz, Elżbieta, Zawirska-Wojtasiak, Renata |
| المصدر: | In Food Chemistry 15 September 2017 231:175-184 |
| قاعدة البيانات: | ScienceDirect |
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