Antioxidative effect of Maillard reaction products formed from honey at different reaction times

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 9, 2000, Pages 3985-3989

  Antony, S M ^a   Han, I Y ^a   Rieck, J R ^a   Dawson, P L ^a  

^a CLEMSON UNIVERSITY   (United States)

Author keywords

Antioxidants; Honey; Linoleic acid; Maillard reaction products

Indexed keywords

ANTIOXIDANT; GLYCOSYLATED PROTEIN; HONEY; LINOLEIC ACID; LYSINE; WATER;

ARTICLE; EMULSION; GLYCATION; MASS FRAGMENTOGRAPHY; REACTION TIME;

ANTIOXIDANTS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HONEY; LINOLEIC ACID; LYSINE; MAILLARD REACTION;

EID: 0033799873     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf000305x     Document Type: Article

References (13)

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