{"title":"Role of the Maillard Reaction Products in Affecting the Overall Antioxidant Properties of Processed Foods","authors":"M. Anese","doi":"10.1533/9781845698447.8.399A","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":359473,"journal":{"name":"The Maillard Reaction in Foods and Medicine","volume":"10 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"The Maillard Reaction in Foods and Medicine","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1533/9781845698447.8.399A","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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