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Cereal genotypes compared for the content of total and free lysine as precursors in formation of furosine and harmful dietary advanced glycation end products during Maillard reaction
| Title: | Cereal genotypes compared for the content of total and free lysine as precursors in formation of furosine and harmful dietary advanced glycation end products during Maillard reaction | Authors: | Žilić, Slađana M.   ; Işıl Gürsul; Dejan Dodig; Filipović, Milomir R. ; Vural Gokmen |
Issue Date: | 2019 | Publication: | VI Congress of the Serbian Genetic Society | Publisher: | Vrnjačka Banja, Serbia | Type: | Conference Paper | Collation: | str. 206-206 | URI: | https://enauka.gov.rs/handle/123456789/216145 | Metadata source: | Migrirano iz RIS podataka | M-category: | Mp. category will be shown later |
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