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

Lara Manzocco(University of Udine), C.R. Lerici(University of Udine), Dino Mastrocola(University of Udine), Sonia Calligaris(University of Udine), Maria Cristina Nicoli(University of Udine)
Trends in Food Science & Technology
September 1, 2000
10.1016/s0924-2244(01)00014-0
Cited by 823

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