Studies on Antioxidative Maillard Reaction Products. II. Prevention of Sardine Lipid Oxidation by Antioxidative Maillard Reaction Products Prepared From Fructose-Tryptophan.

Nippon Suisan Gakkaishi- Japan

doi 10.2331/suisan.57.1773

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Aquatic Science

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Japanese Society of Fisheries Science

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