Identification of the Maillard reaction intermediates as divalent iron complexes in alanine/glucose/FeCl(2) model system using ESI/qTOF/MS/MS and isotope labelling technique

Due to their high reactivities and short half-lives, the detection of Maillard reaction intermediates is relatively difficult to achieve in a single analytical run. In this study, the formation of Maillard reaction intermediates from heated alanine/glucose mixtures (110 ​°C for 2 ​h) was investigate...

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Detalles Bibliográficos
Autores principales: Kim, Eun Sil, Yaylayan, Varoujan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Research Paper
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8102142/
https://www.ncbi.nlm.nih.gov/pubmed/33997795
http://dx.doi.org/10.1016/j.crfs.2021.04.003

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8102142/
https://www.ncbi.nlm.nih.gov/pubmed/33997795
http://dx.doi.org/10.1016/j.crfs.2021.04.003

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