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Ozonized Water-Mediated Maillard Reaction of Fructose-Glycine: Characterization and Antioxidant Properties — Europe PMC PMID:41596902

Source: Europe PMC (en)
Original: https://europepmc.org/article/MED/41596902
DOI: 10.3390/foods15020303
License (as archived): solo-consultazione
Archived: 2026-11-06T19:49:39.240Z
SHA-256 of the archived text: 1e72b7a6a13fd4e353823b02b30ed13bc168011cfbb9f0d290844431254a912b
Stable URL of this page: https://metraipolis.com/documento/dc_bd59869fa487

How to cite

Ozonized Water-Mediated Maillard Reaction of Fructose-Glycine: Characterization and Antioxidant Properties — Europe PMC PMID:41596902 — Europe PMC (en), https://europepmc.org/article/MED/41596902 (solo-consultazione); archived copy: https://metraipolis.com/documento/dc_bd59869fa487 (Metraipolis archive dc_bd59869fa487, sha256 1e72b7a6a13fd4e353823b02b30ed13bc168011cfbb9f0d290844431254a912b)

BibTeX

@misc{dcbd59869fa487,
  title = {Ozonized Water-Mediated Maillard Reaction of Fructose-Glycine: Characterization and Antioxidant Properties — Europe PMC PMID:41596902},
  howpublished = {Europe PMC (en)},
  url = {https://europepmc.org/article/MED/41596902},
  note = {License solo-consultazione; archived copy https://metraipolis.com/documento/dc_bd59869fa487; sha256 1e72b7a6a13fd4e353823b02b30ed13bc168011cfbb9f0d290844431254a912b},
  year = {2026}
}

Archived text

The text is not reproduced here: the archive holds it as solo-consultazione (consultation only, no republication). Read it at the original source: https://europepmc.org/article/MED/41596902. Agents can read the archived copy with the MCP tool read_document.