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Open Access Green as soon as Postprint is submitted to ZB.
Radical-assisted melanoidin formation during thermal processing of foods as well as under physiological conditions.
J. Agric. Food Chem. 47, 391-396 (1999)
Publication type
Article: Journal article
Document type
Scientific Article
ISSN (print) / ISBN
0021-8561
e-ISSN
1520-5118
Quellenangaben
Volume: 47,
Pages: 391-396
Publisher
American Chemical Society (ACS)
Reviewing status
Peer reviewed
Institute(s)
Institute of Radiation Biology (ISB)