Effect of bread making on formation of Maillard reaction products contributing to the overall antioxidant activity of rye bread
- 31 July 2008
- journal article
- Published by Elsevier BV in Journal of Cereal Science
- Vol. 48 (1), 123-132
- https://doi.org/10.1016/j.jcs.2007.08.012
Abstract
No abstract availableFunding Information
- European Cooperation in Science and Technology
- Ministerio de Educación, Cultura y Deporte
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