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.
Published in: Food Chemistry
Publication type: article
Subject areas: Agricultural and Biological Sciences; Chemistry; Medicine
SJR best quartile: Q1