Comparison on Browning Degrees and Antioxidant Activities of Maillard Reaction Products from Different Systems
XIAO Jun-xia，HUANG Guo-qing，PEI Xiao-hui，SUN Ping，WANG Cheng-rong
FOOD SCIENCE . 2011, (11): 52 -55 .  DOI: 10.7506/spkx1002-6630-201111012