Please use this identifier to cite or link to this item:
http://hdl.handle.net/11189/2537| Title: | Antioxidant activity of sugar-amino Maillard reaction products (MRPs) as a function of reactant type, temperature, time and molecular weight fraction | Authors: | Vhangani, Lusani Norah Van Wyk, J |
Issue Date: | 5-Aug-2012 | Description: | Antioxidant activity of sugar-amino Maillard reaction products (MRPs) as a function of reactant type, temperature, time and molecular weight fraction 16th World Congress of Food Science and Technology, Foz do Iguaçu, Brazil, 5-9 August 2012 | URI: | http://hdl.handle.net/11189/2537 |
| Appears in Collections: | Appsc - Conference Posters Prof. Jessy Van Wyk |
Show full item record
This item is licensed under a Creative Commons License
