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Maillard reaction products as "natural antibrowning" agents in fruit and vegetable technology

Catherine Billaud1, Christelle Maraschin, Yin-Naï Chow

  • 1Conservatoire National des Arts et Métiers, Chaire de Biochimie Industrielle et Agro-alimentaire, Paris, France. billaudc@cnam.fr

Molecular Nutrition & Food Research
|April 15, 2005
PubMed

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