African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 978

Full Length Research Paper

Effect of medium-chain triacylglycerols on reactive oxygen species in light irradiation-induced Maillard reaction with glucose-lysine systems

Toshiyuki Toyosaki
  • Toshiyuki Toyosaki
  • Department of Foods and Nutrition, Koran Women’s Junior College Fukuoka, 811-1311, Japan.
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Yasuhide Sakane
  • Yasuhide Sakane
  • Department of Foods and Nutrition, Koran Women’s Junior College Fukuoka, 811-1311, Japan.
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  •  Received: 20 May 2020
  •  Accepted: 07 July 2020
  •  Published: 31 July 2020

How to cite this article

APA /
Toyosaki, T., & Sakane, Y. (2020). Effect of medium-chain triacylglycerols on reactive oxygen species in light irradiation-induced Maillard reaction with glucose-lysine systems. African Journal of Food Science, 14(6), 167-173.
Chicago /
Toshiyuki Toyosaki and Yasuhide Sakane  . "Effect of medium-chain triacylglycerols on reactive oxygen species in light irradiation-induced Maillard reaction with glucose-lysine systems." African Journal of Food Science 14, no. 6 (2020): 167-173.
MLA /
Toshiyuki Toyosaki and Yasuhide Sakane  . "Effect of medium-chain triacylglycerols on reactive oxygen species in light irradiation-induced Maillard reaction with glucose-lysine systems." African Journal of Food Science 14.6 (2020): 167-173.
DOI /
https://doi.org/10.5897/AJFS2020.1971
URL /
https://academicjournals.org/journal/AJFS/article-abstract/6647B2D64497

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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