Hydroxyl scavenging activity of glucose, fructose, and ribose-lysine model maillard products

Journal of Food Science

Volumn 64, Issue 3, 1999, Pages 457-461

  Wijewickreme, A N ^a   Krejpcio, Z ^b   Kitts, D D ^a  

^a UNIVERSITY OF BRITISH COLUMBIA   (Canada)

^b POZNA UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

Free radicals; Hydroxyl radical; Maillard products; Non site specific; Nondialyzable

Indexed keywords

EID: 0033060771     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1999.tb15062.x     Document Type: Article

References (27)

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