Antioxidant and antibrowning properties of Maillard reaction products in food and biological systems
Majid Nooshkam, Mehdi Varidi
Topics & Concepts
Maillard reactionAntioxidantChemistryBrowningLipid oxidationFood scienceRadicalHydrogen peroxideReactive oxygen speciesBiochemistryOrganic chemistryAdvanced Glycation End Products researchPhytochemicals and Antioxidant ActivitiesProtein Hydrolysis and Bioactive Peptides