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Publications by Ji-Sang Kim
Influence of the pH and Enantiomer on the Antioxidant Activity of Maillard Reaction Mixture Solution in the Model Systems
Preventive Nutrition and Food Science
Nutrition
Food Science
Dietetics
The Influence of pH on the Color Development of Melanoidins Formed From Fructose/Amino Acid Enantiomer Model Systems
Preventive Nutrition and Food Science
Nutrition
Food Science
Dietetics
