The effect of ph on flavor formation and antioxidant activity of amino acid and sugars interaction products
By: Ashraf, Iram F.; Muhammad, Anjum F.; Shaban, Hamdi Abd al-Jawad…[et al.]. Journal of the Arab Society for Medical Research. Vol. 5, no. 2 (Dec. 2010), pp.131-139, 9 p.
Subjects: Amino compounds; Antioxidants; Carbohydrates; Organic acids; Amino acids