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Evolution of Complex Maillard Chemical Reactions, Resolved in Time
In this study, we monitored the thermal formation of early ribose-glycine Maillard reaction products over time by ion cyclotron resonance mass spectrometry. Here, we considered sugar decomposition (caramelization) apart from compounds that could only be produced in the presence of the amino acid. Mo...
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| Publicado no: | Sci Rep |
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| Principais autores: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Nature Publishing Group UK
2017
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5468300/ https://ncbi.nlm.nih.gov/pubmed/28607428 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1038/s41598-017-03691-z |
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