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Antioxidative effect of Maillard reaction products
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
1979 (Swedish)Report (Refereed)
Place, publisher, year, edition, pages
SIK Svenska Livsmedelsinstitutet, Göteborg, Sverige , 1979.
Series
SIK Rapport, ISSN 0436-2071 ; 458
Keywords [en]
Food Engineering
Keywords [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-1352OAI: oai:DiVA.org:ri-1352DiVA, id: diva2:958895
Available from: 2016-09-07 Created: 2016-09-07 Last updated: 2017-07-04Bibliographically approved

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fulltext(12326 kB)119 downloads
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File name FULLTEXT01.pdfFile size 12326 kBChecksum SHA-512
afcff4201e2a2d9e16d9bdae492b764b741d0a074247ff9bd8e18daaf4a4625b49f66d7b39235800e904e6dda31a1cd7d01be541caa112d5a4ac8bc06e4d83f0
Type fulltextMimetype application/pdf

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SIK – Svenska livmedelsinstitutet
Food Science

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CiteExportLink to record
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Citation style
  • apa
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