The use of response surface methodology to optimize the Maillard reaction to produce melanoidins with high antioxidative and antimutagenic activities

International Journal of Food Science and Technology

Volumn 33, Issue 4, 1998, Pages 375-383

  Lee, Gee Dong ^a   Kwon, Joong Ho ^b  

^a Kyungpook National University   (South Korea)

^b Kyongbuk College of Science   (South Korea)

Author keywords

Antioxidative and antimutagenic activities; Melanoidins; Optimization; Response surface methodology

Indexed keywords

EID: 0032259421     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.1998.00164.x     Document Type: Article

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