The Inhibition of Maillard Browning by Different Concentrations of Rosmarinic Acid and Epigallocatechin-3-Gallate in Model, Bakery, and Fruit Systems.

No abstract is available for this paper.

• Publication year

  2015

• Venue

  Journal of Food Science

• Publication date

  2015-10-01

• Fields of study

  Medicine, Chemistry, Environmental Science

• Identifiers
  DOI 10.1111/1750-3841.13014PMID 26408937
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

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