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Bioscience, Biotechnology, and Biochemistry Volume 62, 1998 - Issue 5
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Original Articles

Antioxidative and Prooxidative Actions of Xylose-Lysine Maillard Reaction Products

Gow-Chin YENDepartmant of Food Science, National Chung Hsing University
&
Mei-Lin LIUDepartmant of Food Science, National Chung Hsing University
Pages 864-869 | Received 12 Sep 1997, Published online: 22 May 2014

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Richard H. Stadler. (2001) THE USE OF CHEMICAL MARKERS AND MODEL STUDIES TO ASSESS THE IN VITRO PRO- AND ANTIOXIDATIVE PROPERTIES OF METHYLXANTHINE-RICH BEVERAGES. Food Reviews International 17:4, pages 385-418.
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Articles from other publishers (1)

P. Bersuder, M. Hole & G. Smith. (2001) Antioxidants from a heated histidine-glucose model system. Investigation of the copper(II) binding ability. Journal of the American Oil Chemists' Society 78:11, pages 1079-1082.
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