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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Date
January 1, 1991
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Japanese Society of Fisheries Science