Formulation and baking process affect Maillard reaction development and antioxidant capacity of ginger cakes

Bibliographic Details
Main Authors:	Zieliński, Henryk (Author), Horszwald, Anna (Author), Zielińska, Danuta (Author), Castillo, Maria Dolores Del (Author), Amigo-Benavent, Miryam (Author)
Format:	Article
Language:	Slovak English

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