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Wiley, Journal of the Science of Food and Agriculture

DOI: 10.1002/jsfa.9068

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Reduction of 5-hydroxymethylfurfural formation by flavan-3-ols in Maillard reaction models and fried potato chips: Reduction of 5-hydroxymethylfurfural formation by flavan-3-ols

Journal article published in 2018 by Yajing Qi ORCID, Hao Zhang, Gangcheng Wu, Hui Zhang, Li Wang, Haifeng Qian, Xiguang Qi
This paper was not found in any repository, but could be made available legally by the author.
This paper was not found in any repository, but could be made available legally by the author.

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