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Kinetics of α‑dicarbonyl compounds formation in glucose‐glutamic acid model of Maillard reaction
As a potential health hazard, α‐dicarbonyl compounds have been detected in the thermally processed foods. In order to investigate the formation kinetics of α‐dicarbonyl compounds, liquid chromatography‐electrospray tandem mass spectrometry was employed to determine the content of α‐dicarbonyl compou...
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| Publicado no: | Food Sci Nutr |
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| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
John Wiley and Sons Inc.
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7802556/ https://ncbi.nlm.nih.gov/pubmed/33473293 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1995 |
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