Media type: E-Article Title: Formation of Reactive Intermediates, Color, and Antioxidant Activity in the Maillard Reaction of Maltose in Comparison to d-Glucose Contributor: Kanzler, Clemens; Schestkowa, Helena; Haase, Paul T.; Kroh, Lothar W. Published: American Chemical Society (ACS), 2017 Published in: Journal of Agricultural and Food Chemistry, 65 (2017) 40, Seite 8957-8965 Language: English DOI: 10.1021/acs.jafc.7b04105 ISSN: 1520-5118; 0021-8561 Origination: University thesis: Footnote: