Evolution of Complex Maillard Chemical Reactions, Resolved in Time

In this study, we monitored the thermal formation of early ribose-glycine Maillard reaction products over time by ion cyclotron resonance mass spectrometry. Here, we considered sugar decomposition (caramelization) apart from compounds that could only be produced in the presence of the amino acid. Mo...

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Detalles Bibliográficos
Autores principales: Hemmler, Daniel, Roullier-Gall, Chloé, Marshall, James W., Rychlik, Michael, Taylor, Andrew J., Schmitt-Kopplin, Philippe
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5468300/
https://www.ncbi.nlm.nih.gov/pubmed/28607428
http://dx.doi.org/10.1038/s41598-017-03691-z

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5468300/
https://www.ncbi.nlm.nih.gov/pubmed/28607428
http://dx.doi.org/10.1038/s41598-017-03691-z

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