Antioxidant Properties of Maillard Reaction Productsfrom Glucose arginine Model System

ÇAĞDAŞ E., ERTEKİN FİLİZ B., SEYDİM A. C.

2nd Congress on Food Structure & Design - Akdeniz University, 26 - 28 October 2016

  • Publication Type: Conference Paper / Summary Text
  • Süleyman Demirel University Affiliated: Yes