Effect of pH on antioxidative activity and other characteristics of caramelization products

Journal of Food Biochemistry

Volumn 30, Issue 2, 2006, Pages 174-186

  Phongkanpai, Viboon ^a   Benjakul, Soottawat ^a   Tanaka, Munehiko ^b  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

^b TOKYO UNIVERSITY OF MARINE SCIENCE AND TECHNOLOGY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 33644972994     PISSN: 01458884     EISSN: 17454514     Source Type: Journal    
DOI: 10.1111/j.1745-4514.2006.00053.x     Document Type: Article

References (22)

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