Carregant...
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...
Guardat en:
| Publicat a: | Food Sci Nutr |
|---|---|
| Autors principals: | , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
John Wiley and Sons Inc.
2020
|
| Matèries: | |
| Accés en línia: | 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 |
| Etiquetes: |
Afegir etiqueta
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|