Please use this identifier to cite or link to this item:
http://hdl.handle.net/11189/2537| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Vhangani, Lusani Norah | en_US |
| dc.contributor.author | Van Wyk, J | en_US |
| dc.date.accessioned | 2015-03-28T06:10:45Z | - |
| dc.date.available | 2015-03-28T06:10:45Z | - |
| dc.date.issued | 2012-08-05 | - |
| dc.identifier.uri | http://hdl.handle.net/11189/2537 | - |
| dc.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 | en_US |
| dc.language.iso | en | en_US |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-sa/3.0/za/ | en |
| dc.title | Antioxidant activity of sugar-amino Maillard reaction products (MRPs) as a function of reactant type, temperature, time and molecular weight fraction | en_US |
| dc.type.patent | Article | en_US |
| Appears in Collections: | Appsc - Conference Posters Prof. Jessy Van Wyk | |
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