Insights into the Chemistry of Non-Enzymatic Browning Reactions in Different Ribose-Amino Acid Model Systems

Reactions between sugars and amino acids in the Maillard reaction produce a multitude of compounds through interconnected chemical pathways. The course of the pathways changes depending on the nature of the amino acids and sugars as well as the processing conditions (e.g. temperature, water activity...

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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 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6237888/
https://www.ncbi.nlm.nih.gov/pubmed/30442967
http://dx.doi.org/10.1038/s41598-018-34335-5

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6237888/
https://www.ncbi.nlm.nih.gov/pubmed/30442967
http://dx.doi.org/10.1038/s41598-018-34335-5

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