Antioxidant activity of sugar-amino Maillard reaction products (MRPs) as a function of reactant type, temperature, time and molecular weight fraction

Abstract

Antioxidant activity of sugar-amino Maillard reaction products (MRPs) as a function of reactant type, temperature, time and molecular weight fraction 16th World Congress of Food Science and Technology, Foz do Iguaçu, Brazil, 5-9 August 201