Antioxidant and chelating capacity of Maillard reaction products in amino acid-sugar model systems: applications for food processing.
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DOI: 10.1002/jsfa.8206
Abstract: BACKGROUND Maillard reaction products (MRP) have gained increasing interest owing to their both positive and negative effects on human health. Aqueous amino acid-sugar model systems were studied in order to evaluate the antioxidant and chelating… read more here.
Keywords: processing; capacity; model systems; model ... See more keywords