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KMID : 0380620050370050812
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Korean Journal of Food Science and Technology
2005 Volume.37 No. 5 p.812 ~ p.815
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Physiological Activity/Nutrition : Antioxidative Characteristics of Browning Reaction Products of Glucose-Poly-γ-Glutamate (GIu-PGA) obtained from Amino-carbonyl Reaction
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이남근/Lee NK
함영태/Hahm YT
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Abstract
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poly-γ-glutamate;glucose-poly-γ-glutamate;amino-carbonyl reaction;electron-donating ability;antioxidative
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