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Antioxidative and Prooxidative Actions of Xylose-Lysine Maillard Reaction Products

G C Yen1, M L Liu1

  • 1a Departmant of Food Science, National Chung Hsing University.

Bioscience, Biotechnology, and Biochemistry
|July 10, 2016
PubMed

Keywords:
Maillard reaction productsantioxidantlysineprooxidantxylose

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