Antioxidant activity of Maillard reaction products

被引：65

作者：

Amarowicz, Ryszard ^{[1
]}

机构：

[1] Polish Acad Sci, Div Food Sci, Inst Anim Reprod & Food Res, Olsztyn, Poland

来源：

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY | 2009年 / 111卷 / 02期

关键词：

RADICAL SCAVENGING ACTIVITY; MELANOIDINS; COMPONENTS;

D O I：

10.1002/ejlt.200900011

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：109 / 111

页数：3

共 14 条

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[10] Improving antioxidant activity and nutritional components of Philippine salt-fermented shrimp paste through prolonged fermentation
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[J]. FOOD CHEMISTRY, 2008, 111 (01) : 72 - 77

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