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About this Agricultural and Biological Sciences article
Influence of Antioxidants on Maillard Browning Reaction in a Casein-Glucose Model System by GOW-CHIN YEN; YUNG-HSIANG LAI is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- GOW-CHIN YEN; YUNG-HSIANG LAI
- Publisher
- Institute of Food Technologists; Wiley (Blackwell Publishing); Wiley-Blackwell; Wiley (ISSN 0022-1147)
- Published
- 1987
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)