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Development of quantitation method for glycated aminophospholipids at the molecular species level in powdered milk and powdered buttermilk
The Maillard reaction is a nonenzymatic glycation reaction between a reducing sugar and a free amino group, known to naturally occur during heat processing of food. In this study, we especially focused on phosphatidylethanolamine (PE)-linked Amadori products (Amadori-PE) in powdered milk, since the...
Αποθηκεύτηκε σε:
| Τόπος έκδοσης: | Sci Rep |
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| Κύριοι συγγραφείς: | , , , , , , , |
| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
Nature Publishing Group UK
2018
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| Θέματα: | |
| Διαθέσιμο Online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5992167/ https://ncbi.nlm.nih.gov/pubmed/29880856 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1038/s41598-018-27010-2 |
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