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Characterization, Variables, and Antioxidant Activity of the Maillard Reaction in a Fructose–Histidine Model System

Fructose and its polysaccharides are widely found in fruits and vegetables, with the Maillard reaction of fructose affecting food quality. This study aimed to investigate the Maillard reaction of fructose using a fructose–histidine model system. The reaction process was characterized using fluoresce...

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Detalles Bibliográficos
Autores principales:	Liu, Pengli, Lu, Xiaoming, Li, Ningyang, Zheng, Zhenjia, Qiao, Xuguang
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2018
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6337542/ https://www.ncbi.nlm.nih.gov/pubmed/30586899 http://dx.doi.org/10.3390/molecules24010056

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