Characterization of antioxidant and anti-inflammatory activities of Maillard reaction products derived from sugar-amino acid models
Maillard reaction products (MRPs) are produced when reducing sugars react with amino acids, peptides or proteins in heat-processed foods. The overall objective of this research was to isolate and identify MRPs that exhibit antioxidant and anti-inflammatory activities, from different sugar-amino acid...
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| Language: | English |
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University of British Columbia
2011
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| Online Access: | http://hdl.handle.net/2429/31485 |
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