研究了不同反应条件（如时间、pH和反应物摩尔比）对美拉德反应产物（Maillard Reaction Products，MRPs）的抗氧化性能的影响，并与常用食品抗氧化剂特丁基对苯二酚（TBHQ）进行了对比。
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该文综述美拉德反应产物抗氧化活性及其国内外研究进展，并对其抗氧化机理进行一些探讨。
In this article, the antioxidative and the development of antioxidative of Maillard reaction products (MRPs) were summarized, and the antioxidative mechanisms were discussed.
本文综述了美拉德反应产物抗氧化活性及其国内外的研究进展，并对其抗氧化机理进行探讨。
In this article the antioxidative and the development of antioxidative of MRPs are summarized, and the antioxidative mechanisms are discussed.
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