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Formation of Protein-Bound Maillard Reaction Products durin..:
Thierig, Marcus
;
Siegel, Eva
;
Henle, Thomas
Journal of Agricultural and Food Chemistry. 71 (2023) 41 - p. 15261-15269 , 2023
Link:
https://doi.org/10.1021/acs.jafc.3c03446
RT Journal T1 <Title>Formation of Protein-Bound Maillard Reaction Products during the Storage of Manuka Honey</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1021_acs.jafc.3c03446&Exemplar=1&LAN=DE A1 Thierig, Marcus A1 Siegel, Eva A1 Henle, Thomas PB American Chemical Society (ACS) YR 2023 SN 0021-8561 SN 1520-5118 JF Journal of Agricultural and Food Chemistry VO 71 IS 41 SP 15261 OP 15269 LK http://dx.doi.org/https://doi.org/10.1021/acs.jafc.3c03446 DO https://doi.org/10.1021/acs.jafc.3c03446 SF ELIB - SuUB Bremen
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