Yin, J; Andersen, M. L; Thomsen, M. K; Skibsted, Leif Horsfelt 
; Hedegaard, R. V
Source: Free Radical Research. Unidade: ESALQ
Subjects: AMINOÁCIDOS, AQUECIMENTO, CONSUMO DE OXIGÊNIO, GLICOSE, RADICAIS LIVRES, REAÇÃO DE MAILLARD
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YIN, J et al. Formation of radicals during heating lysine and glucose in solution with an intermediate water activity. Free Radical Research, v. 47, n. 8, p. 643-650, 2013Tradução . . Disponível em: https://doi.org/10.3109/10715762.2013.812206. Acesso em: 23 maio 2024.APA
Yin, J., Andersen, M. L., Thomsen, M. K., Skibsted, L. H., & Hedegaard, R. V. (2013). Formation of radicals during heating lysine and glucose in solution with an intermediate water activity. Free Radical Research, 47( 8), 643-650. doi:10.3109/10715762.2013.812206NLM
Yin J, Andersen ML, Thomsen MK, Skibsted LH, Hedegaard RV. Formation of radicals during heating lysine and glucose in solution with an intermediate water activity [Internet]. Free Radical Research. 2013 ; 47( 8): 643-650.[citado 2024 maio 23 ] Available from: https://doi.org/10.3109/10715762.2013.812206Vancouver
Yin J, Andersen ML, Thomsen MK, Skibsted LH, Hedegaard RV. Formation of radicals during heating lysine and glucose in solution with an intermediate water activity [Internet]. Free Radical Research. 2013 ; 47( 8): 643-650.[citado 2024 maio 23 ] Available from: https://doi.org/10.3109/10715762.2013.812206
