Porcine plasma protein-sugar maillard reaction products (MRPs) : some factors affecting antioxidant activity and their application

Porcine plasma protein-sugar maillard reaction products (MRPs) : some factors affecting antioxidant activity and their application

Thesis (M.Sc., Food Technology)--Prince of Songkla University, 2005

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Bibliographic Details
Main Author: Wittayachai Lertittikul
Other Authors: Prince of Songkla University Faculty of Agro-Industry (Food Technology)
Format: Theses and Dissertations
Language:English
Published: Prince of Songkla University 2005
Subjects:
Maillard reaction
Food Analysis
Antioxidants
Online Access:http://kb.psu.ac.th/psukb/handle/2553/1566
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Institution: Prince of Songkhla University
Language: English

Internet

http://kb.psu.ac.th/psukb/handle/2553/1566

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