Antioxidant activity of Maillard reaction products.
The use of natural antioxidants to improve the oxidative stability of food lipids has received special attention because of the worldwide trend to avoid the use of synthetic food additives. A wide range of natural sources has been shown to contain antioxidant properties, these include plant extracts...
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| Language: | en |
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2012
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| Online Access: | http://hdl.handle.net/10413/4978 |