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Isolation and Characterization of Soy Sauce Melanoidin and its Role as Antioxidant Vol 17, No 3, 2006
(Bogor Agricultural University (IPB), 2006)
Controlling oxidation in natural and processed foods is a difficult aspect of food preservation, even in low-fat foods. Lipid oxidation not only produces undesirable characteristic such as odors and flavor, but also decreases ...