B. Milić, S. Djilas, J. Čanadanović-Brunet, N. Milić
{"title":"Suppressive Effect of 4-Hydroxyanisole on Pyrazine Free Radical Formation in the Maillard Reaction","authors":"B. Milić, S. Djilas, J. Čanadanović-Brunet, N. Milić","doi":"10.1533/9781845698447.8.425A","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":359473,"journal":{"name":"The Maillard Reaction in Foods and Medicine","volume":"24 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"The Maillard Reaction in Foods and Medicine","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1533/9781845698447.8.425A","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}