Cite
HARVARD Citation
Shen, Y. et al. (2018). Bread characteristics and antioxidant activities of Maillard reaction products of white pan bread containing various sugars. Lebensmittel-Wissenschaft + Technologie =. pp. 308-315. [Online].
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Shen, Y. et al. (2018). Bread characteristics and antioxidant activities of Maillard reaction products of white pan bread containing various sugars. Lebensmittel-Wissenschaft + Technologie =. pp. 308-315. [Online].