Screening of Antioxidant Maillard Reaction Products Using HPLC-HRMS and Study of Reaction Conditions for Their Production as Food Preservatives

MLA

Sara Bolchini, et al. “Screening of Antioxidant Maillard Reaction Products Using HPLC-HRMS and Study of Reaction Conditions for Their Production as Food Preservatives.” Molecules, vol. 29, no. 20, Oct. 2024, p. 4820. EBSCOhost, https://doi.org/10.3390/molecules29204820.

APA

Sara Bolchini, Roberto Larcher, Ksenia Morozova, Matteo Scampicchio, & Tiziana Nardin. (2024). Screening of Antioxidant Maillard Reaction Products Using HPLC-HRMS and Study of Reaction Conditions for Their Production as Food Preservatives. Molecules, 29(20), 4820. https://doi.org/10.3390/molecules29204820

Chicago

Sara Bolchini, Roberto Larcher, Ksenia Morozova, Matteo Scampicchio, and Tiziana Nardin. 2024. “Screening of Antioxidant Maillard Reaction Products Using HPLC-HRMS and Study of Reaction Conditions for Their Production as Food Preservatives.” Molecules 29 (20): 4820. doi:10.3390/molecules29204820.