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Modifications of hemoglobin and myoglobin by Maillard reaction products (MRPs)
High performance liquid chromatography (HPLC) coupled with a Fraction Collector was employed to isolate Maillard reaction products (MRPs) formed in model systems comprising of asparagine and monosaccharides in the 60–180°C range. The primary MRP which is detected at 60°C is important for Acrylamide...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Public Library of Science
2017
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5685578/ https://www.ncbi.nlm.nih.gov/pubmed/29136023 http://dx.doi.org/10.1371/journal.pone.0188095 |