Title: Phenolic compounds reduce formation of Nɛ-(carboxymethyl)lysine and pyrazines formed by Maillard reactions in a model bread system
Authors: Mildner-Szkudlarz S., Siger A., Szwengiel A., Przygoński K., Wojtowicz E., Zawirska-Wojtasiak E.
Journal: Food Chemistry
Publication type: article
DOI: 10.1016/j.foodchem.2017.03.126