Studies on products of browning reaction. Antioxidative activities of products of browning
Studies on products of browning reaction. Antioxidative activities of products of browning is one of 9,000 studies in the ScholarPulse dataset. Key details — Authors: Makoto Oyaizu; Journal / source: The Japanese Journal of Nutrition and Dietetics; Year: 1986.
| Authors | Makoto Oyaizu |
|---|---|
| Journal / source | The Japanese Journal of Nutrition and Dietetics |
| Year | 1986 |
| Field | Food Quality and Safety Studies |
| Times cited | 7594 |
| Type | article |
| DOI / link | https://doi.org/10.5264/eiyogakuzashi.44.307 |