Review of non-enzymatic browning and antioxidant capacity in processed foods

2000/09/01 by Lara Manzocco, Sonia Calligaris, Dino Mastrocola +3 · 1 citation
Agricultural and Biological Sciences · Chemistry · Medicine · #Dye analysis and toxicity #Meat and Animal Product Quality #Phytochemicals and Antioxidant Activities

paper · doi:10.1016/s0924-2244(01)00014-0

openalex publication_date 2000/09/01 · openalex created_date 2016/06/24 · openalex updated_date 2026/07/30

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