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APA Citation
Cui, H., Hayat, K., & Zhang, X. (2019). antioxidant Activity In Vitro of N‐(1‐deoxy‐α‐d‐xylulos‐1‐yl)‐Phenylalanine: Comparison Among Maillard Reaction Intermediate, End‐Products and Xylose‐Phenylalanine. Journal of food science, 84(5), 1060–1067. http://access.bl.uk/ark:/81055/vdc_100081490134.0x000060