Antioxidant properties of Maillard reaction products obtained by gamma-irradiation of whey proteins
- 1 September 2009
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 116 (1), 122-128
- https://doi.org/10.1016/j.foodchem.2009.01.097
Abstract
No abstract availableKeywords
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