Effects of Maillard reaction products in a glucose–glycine alcoholic solution on antioxidative and antimutagenic activities

Chih Yuan Ko, Xiao Yu Chen, Wen Chang Chang, Yi Ming Zeng, Ru Hai Lin, Xiao Bin Zhang, James Swi Bea Wu, Szu Chuan Shen*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

8 Citations (Scopus)

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Food Science