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Effect of bread making on formation of Maillard reaction products contributing to the overall antioxidant activity of rye bread
Michalska, A; Amigo-Benavent, M; Zielinski, H; del Castillo, MD
(2008)
Effect of bread making on formation of Maillard reaction products contributing to the overall antioxidant activity of rye bread in Journal Of Cereal Science 10.1016/j.jcs.2007.08.012