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1 Ergebnisse
1
Antioxidant Properties of Maillard Reaction Products from D..:
Cui, Chun
;
Lei, Fen-Fen
;
Wang, Yan-Rong
...
Food Science and Technology Research. 20 (2014) 2 - p. 327-335 , 2014
Link:
https://doi.org/10.3136/fstr.20.327
RT Journal T1
Antioxidant Properties of Maillard Reaction Products from Defatted Peanut Meal Hydrolysate-Glucose Syrup and its Application to Sachima
UL https://suche.suub.uni-bremen.de/peid=cr-10.3136_fstr.20.327&Exemplar=1&LAN=DE A1 Cui, Chun A1 Lei, Fen-Fen A1 Wang, Yan-Rong A1 Zhao, Hai-Feng A1 Sun, Wei-Zheng A1 You, Li-Jun PB Japanese Society for Food Science and Technology YR 2014 SN 1344-6606 SN 1881-3984 JF Food Science and Technology Research VO 20 IS 2 SP 327 OP 335 LK http://dx.doi.org/https://doi.org/10.3136/fstr.20.327 DO https://doi.org/10.3136/fstr.20.327 SF ELIB - SuUB Bremen
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