Maillard Reaction Intermediates and Related Phytochemicals in Black Garlic Determined by EPR and HPLC Analyses

The Maillard reaction intermediates and related phytochemicals in garlic (Allium sativum L.), which was heated for various lengths of time, using X-band (9 GHz) electron paramagnetic resonance (EPR) and high performance liquid chromatography (HPLC) were investigated. Non-spin-trap and non-destructiv...

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Detalles Bibliográficos
Autores principales: Nakagawa, Kouichi, Maeda, Hayato, Yamaya, Yoshifumi, Tonosaki, Yudai
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7583006/
https://www.ncbi.nlm.nih.gov/pubmed/33036452
http://dx.doi.org/10.3390/molecules25194578

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7583006/
https://www.ncbi.nlm.nih.gov/pubmed/33036452
http://dx.doi.org/10.3390/molecules25194578

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