Profiling of glucose degradation products through complexation with divalent metal ions coupled with ESI/qTOF/MS/MS analysis

Sugar degradation products generated through thermal treatment of foods are considered the key precursors for various flavor compounds, toxicants and browning, but their high reactivity makes their detection difficult. In this study, a convenient analytical procedure for profiling of various reactiv...

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Detalles Bibliográficos
Autores principales: Kim, Eun Sil, Yaylayan, Varoujan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Research Paper
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7691150/
https://www.ncbi.nlm.nih.gov/pubmed/33294853
http://dx.doi.org/10.1016/j.crfs.2020.10.001

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7691150/
https://www.ncbi.nlm.nih.gov/pubmed/33294853
http://dx.doi.org/10.1016/j.crfs.2020.10.001

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