Effects of Maillard reaction products in a glucose-glycine alcoholic solution on antioxidative and antimutagenic activities.
Chih Yuan KoXiao-Yu ChenWen-Chang ChangYi-Ming ZengRu-Hai LinXiao-Bin ZhangJames Swi-Bea WuSzu-Chuan ShenPublished in: Journal of the science of food and agriculture (2018)
Our results add to the current knowledge about the antioxidative and antimutagenic properties of MRPs arising when food is cooked in the presence of ethanol. © 2018 Society of Chemical Industry.