Formulation and baking process affect Maillard reaction development and antioxidant capacity of ginger cakes
- Henryk Zieliński
- , Miryam Amigo-Benavent
- , Maria Dolores Del Castillo
- , Anna Horszwald
- , Danuta Zielińska
- Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
- CSIC - Instituto de Fermentaciones Industriales (IFI)
- University of Warmia and Mazury in Olsztyn
Research output: Contribution to journal › Article › peer-review