The Inhibition of Maillard Browning by Different Concentrations of Rosmarinic Acid and Epigallocatechin‐3‐Gallate in Model, Bakery, and Fruit Systems

Publisher： John Wiley & Sons Inc

E-ISSN： 1750-3841|22-1147|10|C2140-C2146

ISSN： 0022-1147

Source： JOURNAL OF FOOD SCIENCE, Vol.22-1147, Iss.10, 2015-10, pp. : C2140-C2146

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