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"Record"

Studies on products of browning reaction--antioxidative activities of products of browning reaction prepared from glucosamine  [1986]

Oyaizu, M.

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Other subjects

  • physicochemical properties
  • antioxidants
  • Maillard reaction products
  • glucosamine

From the journal

Eiyogaku zasshi = Japanese journal of nutrition

ISSN : 0021-5147

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