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Antioxidative Maillard reaction products.: II. Products from sugars and peptides or protein hydrolysates.
SIK – Svenska livmedelsinstitutet.
SIK – Svenska livmedelsinstitutet.
1980 (English)In: Journal of Food Processing and Preservation, Vol. 4, p. 173-181Article in journal (Refereed)
Place, publisher, year, edition, pages
1980. Vol. 4, p. 173-181
Keywords [en]
Food Engineering
Keywords [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-8923OAI: oai:DiVA.org:ri-8923DiVA, id: diva2:966796
Available from: 2016-09-08 Created: 2016-09-08Bibliographically approved

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CiteExportLink to record
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Citation style
  • apa
  • harvard1
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  • vancouver
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Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
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