5Brudzynski K,Miotto D.Honey melanoidins:Analysis of the compositions of the high molecular weight melanoidins exhibiting radical-scavenging activity[J].Food Chemistry,2011,127(3):1 023-1 030.
6Wellner A,Huettl C,Henle T.Formation of Maillard reaction products during heat treatment of carrots[J].Agricultural and Food Chemistry,2011,59:7 992-7 998.
7Rao M S,Chawla S P,Chander R,et al.Antioxidant potential of Maillard reaction products formed by irradiation of chitosan-glucose solution[J].Carbohydrte Polymers,2011,83(2):714-719.
8YU X Y,ZHAO M Y,LIU F,et al.Antioxidants in volatile Maillard reaction products:Identification and interaction[J].Food Science and Technology.2013,53(1):22-28.
9Kim J S.Antioxidant activity of Maillard reaction products derived from aqueous and ethanolic glucose-glycine and its oligomer solutions[J].Food Science and Biotechnology,2013,22(1):39-46.
10ZENG Y,ZHANG H,GUAN Y G,et al.Comparative study on the effects of d-psicose and d-fructose in the Maillard reaction withβ-lactoglobulin[J].Food Science and Biotechnology,2013,22(2):341-346.
