Maillard reaction and lipid peroxidation contribute to non‐enzymatic browning in krill‐based products: A model study on proposed mechanisms

Publisher： John Wiley & Sons Inc

E-ISSN： 1438-9312|117|4|421-430

ISSN： 1438-7697

Source： EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Vol.117, Iss.4, 2015-04, pp. : 421-430

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