Effect of pH and Temperature on Comparative Antioxidant Activity of Nonenzymatically Browned Proteins Produced by Reaction with Oxidized Lipids and Carbohydrates
- 期刊名称Journal of Agricultural and Food Chemistry
- 作者Alaiz, Manuel; Hidalgo, Francisco J.; Zamora, Rosario
- 卷第47卷
- 期第2期
- 印刷ISSN0021-8561
- 电子ISSN1520-5118
- 文件大小57.15KB
- 发表时间1999-02
- DOI10.1021/jf980733r
- 页码748-752
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