Articles citing this paper
Free Radical Processes in Non-enzymatic Browning of Glucose and Lysine: Influence of Temperature and Unsaturated Lipids
Rikke V. Hedegaard A , Cecile Santos B , Thoo Yin Yin C and Leif H. Skibsted A D
+ Author Affiliations
- Author Affiliations
A Food Chemistry, Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark.
B INP-ENSIACET, 4, Allée Emile Monso, 31030 Toulouse, France.
C School of Science, Monash University Sunway Campus, Bandar Sunway, 46150 Petaling Jaya, Selangor, Malaysia.
D Corresponding author. Email: ls@life.ku.dk
Australian Journal of Chemistry 67(5) 805-812 https://doi.org/10.1071/CH13572
Submitted: 21 October 2013 Accepted: 2 January 2014 Published: 13 February 2014
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