Formation of radicals during heating lysine and glucose in solution with an intermediate water activity (2013)
- Authors:
- Autor USP: SKIBSTED, LEIF HORSFELT - ESALQ
- Unidade: ESALQ
- DOI: 10.3109/10715762.2013.812206
- Subjects: AMINOÁCIDOS; AQUECIMENTO; CONSUMO DE OXIGÊNIO; GLICOSE; RADICAIS LIVRES; REAÇÃO DE MAILLARD
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Free Radical Research
- ISSN: 1071-5762
- Volume/Número/Paginação/Ano: v. 47, n. 8, p. 643-650, 2013
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
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ABNT
YIN, J et al. Formation of radicals during heating lysine and glucose in solution with an intermediate water activity. Free Radical Research, v. 47, n. 8, p. 643-650, 2013Tradução . . Disponível em: https://doi.org/10.3109/10715762.2013.812206. Acesso em: 01 fev. 2026. -
APA
Yin, J., Andersen, M. L., Thomsen, M. K., Skibsted, L. H., & Hedegaard, R. V. (2013). Formation of radicals during heating lysine and glucose in solution with an intermediate water activity. Free Radical Research, 47( 8), 643-650. doi:10.3109/10715762.2013.812206 -
NLM
Yin J, Andersen ML, Thomsen MK, Skibsted LH, Hedegaard RV. Formation of radicals during heating lysine and glucose in solution with an intermediate water activity [Internet]. Free Radical Research. 2013 ; 47( 8): 643-650.[citado 2026 fev. 01 ] Available from: https://doi.org/10.3109/10715762.2013.812206 -
Vancouver
Yin J, Andersen ML, Thomsen MK, Skibsted LH, Hedegaard RV. Formation of radicals during heating lysine and glucose in solution with an intermediate water activity [Internet]. Free Radical Research. 2013 ; 47( 8): 643-650.[citado 2026 fev. 01 ] Available from: https://doi.org/10.3109/10715762.2013.812206 - Potentials to differentiate milk composition by different feeding strategies
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Informações sobre o DOI: 10.3109/10715762.2013.812206 (Fonte: oaDOI API)
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