載入...
Pyrraline Formation Modulated by Sodium Chloride and Controlled by Encapsulation with Different Coating Materials in the Maillard Reaction
Advanced glycation end products (AGEs), which are present in heat-processed foods, have been associated with several chronic diseases. Sodium chloride (NaCl) modulates the formation of furfurals and acrylamide in the Maillard reaction; however, the effects of NaCl on AGE formation are inconsistent....
Na minha lista:
| 發表在: | Biomolecules |
|---|---|
| Main Authors: | , , , , , , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
MDPI
2019
|
| 主題: | |
| 在線閱讀: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6920989/ https://ncbi.nlm.nih.gov/pubmed/31717655 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/biom9110721 |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|