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The effect of solvents on the thermal degradation products of two Amadori derivatives
To enrich the flavor additives of the Maillard reaction, two Amadori analogs, N-(1-deoxy-d-fructosyl-1-yl)-l-phenylalanine ester (Derivative 1) and di-O-isopropylidene-2,3:4,5-β-d-fructopyranosyl phenylalanine ester (Derivative 2), were chemically synthesized starting from d-fructose. The samples we...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
The Royal Society of Chemistry
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9050060/ https://www.ncbi.nlm.nih.gov/pubmed/35497223 http://dx.doi.org/10.1039/c9ra09854b |