A comparison study between antioxidant and mutagenic properties of cysteine-glucose derived Maillard reaction products and neoformed products from heated cysteine and hydroxymethylfurfural
- Autor(en)
- Sophie Cheriot, Catherine Billaud, Stephan Pöchtrager, Karl-Heinz Wagner, Jacques Nicolas
- Organisation(en)
- Department für Ernährungswissenschaften
- Externe Organisation(en)
- Conservatoire national des arts et métiers, Universität Wien
- Journal
- Food Chemistry
- Band
- 114
- Seiten
- 132-138
- Anzahl der Seiten
- 7
- ISSN
- 0308-8146
- DOI
- https://doi.org/10.1016/j.foodchem.2008.09.026
- Publikationsdatum
- 2009
- Peer-reviewed
- Ja
- ÖFOS 2012
- 303009 Ernährungswissenschaften, 104009 Lebensmittelchemie
- Link zum Portal
- https://ucris.univie.ac.at/portal/de/publications/a-comparison-study-between-antioxidant-and-mutagenic-properties-of-cysteineglucose-derived-maillard-reaction-products-and-neoformed-products-from-heated-cysteine-and-hydroxymethylfurfural(bcef522a-8a7d-4783-9de8-7152b716bba8).html