Epicatechin and epigallocatechin gallate inhit formation of intermediary radicals during heating of lysine and glucose - Staff of the Department of Food Science

Department of Food Science (UCPH FOOD)

Epicatechin and epigallocatechin gallate inhit formation of intermediary radicals during heating of lysine and glucose

Research output: Contribution to journal › Journal article › Research › peer-review

Jie Yin
Rikke Susanne Vingborg Hedegaard
Skibsted, Leif Horsfelt
Andersen, Mogens Larsen

Original language	English
Journal	Food Chemistry
Volume	146
Pages (from-to)	48-55
Number of pages	8
ISSN	0308-8146
DOIs	https://doi.org/10.1016/j.foodchem.2013.09.032
Publication status	Published - 2014

ID: 57301595