Cargando…
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...
| Autores principales: | , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2021
|
| Materias: | |
| 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 |