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Profiling of glucose degradation products through complexation with divalent metal ions coupled with ESI/qTOF/MS/MS analysis
Sugar degradation products generated through thermal treatment of foods are considered the key precursors for various flavor compounds, toxicants and browning, but their high reactivity makes their detection difficult. In this study, a convenient analytical procedure for profiling of various reactiv...
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| Foilsithe in: | Curr Res Food Sci |
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| Main Authors: | , |
| Formáid: | Artigo |
| Teanga: | Inglês |
| Foilsithe: |
Elsevier
2020
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| Ábhair: | |
| Rochtain Ar Líne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7691150/ https://ncbi.nlm.nih.gov/pubmed/33294853 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.crfs.2020.10.001 |
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