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Maillard Reaction Intermediates and Related Phytochemicals in Black Garlic Determined by EPR and HPLC Analyses
by
Nakagawa, Kouichi
,
Maeda, Hayato
,
Yamaya, Yoshifumi
,
Tonosaki, Yudai
Published in
Molecules (Basel, Switzerland)
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Molecules
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Molecules/Molecules Online/Molecules Annual
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Absorbance
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Allium Sativum
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Antioxidants
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Antioxidants - Analysis
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Black Garlic
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Cooking
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Correlation Coefficient
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Correlation Coefficients
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Electron Paramagnetic Resonance
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Electron Spin Resonance Spectroscopy - Methods
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