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Antioxidative and Prooxidative Actions of Xylose-Lysine Maillard Reaction Products.
Yen, G C; Liu, M L.
Affiliation
  • Yen GC; a Departmant of Food Science, National Chung Hsing University.
  • Liu ML; a Departmant of Food Science, National Chung Hsing University.
Biosci Biotechnol Biochem ; 62(5): 864-9, 1998.
Article in En | MEDLINE | ID: mdl-27392586
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Biosci Biotechnol Biochem Journal subject: BIOQUIMICA / BIOTECNOLOGIA Year: 1998 Document type: Article Country of publication: United kingdom
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Biosci Biotechnol Biochem Journal subject: BIOQUIMICA / BIOTECNOLOGIA Year: 1998 Document type: Article Country of publication: United kingdom