Wikidata

(Q73188376)

English

Effect of pH and temperature on comparative antioxidant activity of nonenzymatically browned proteins produced by reaction with oxidized lipids and carbohydrates

scientific article published on 01 February 1999

In more languages

Statements

title
Effect of pH and temperature on comparative antioxidant activity of nonenzymatically browned proteins produced by reaction with oxidized lipids and carbohydrates (English)
1 reference
stated in
Europe PubMed Central
PubMed publication ID
10563964
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:10563964%20AND%20SRC:MED&resulttype=core&format=json
retrieved
2 November 2019

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