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Kinetics of α‑dicarbonyl compounds formation in glucose‐glutamic acid model of Maillard reaction
As a potential health hazard, α‐dicarbonyl compounds have been detected in the thermally processed foods. In order to investigate the formation kinetics of α‐dicarbonyl compounds, liquid chromatography‐electrospray tandem mass spectrometry was employed to determine the content of α‐dicarbonyl compou...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7802556/ https://www.ncbi.nlm.nih.gov/pubmed/33473293 http://dx.doi.org/10.1002/fsn3.1995 |