Cite
HARVARD Citation
Vhangani, L. et al. (2016). Antioxidant activity of Maillard reaction products (MRPs) in a lipid-rich model system. Food chemistry. pp. 301-308. [Online].
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Vhangani, L. et al. (2016). Antioxidant activity of Maillard reaction products (MRPs) in a lipid-rich model system. Food chemistry. pp. 301-308. [Online].