Isolation and structural analysis of maillard polymers: caramel and melanoidin formation in glycine/glucose model system
- 23 September 1998
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 63 (1) , 25-31
- https://doi.org/10.1016/s0308-8146(97)00237-9
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Glycine Specific Novel Maillard Reaction Products: 5-Hydroxy-1,3-dimethyl-2(1H)-quinoxalinone and Related CompoundsJournal of Agricultural and Food Chemistry, 1997
- Melanoidins from glucose and glycine: composition, characteristics and reactivity towards sulphite ionFood Chemistry, 1992
- Maillard polymers derived from D-glucose, D-fructose, 5-(hydroxymethyl)-2-furaldehyde and glycine and methionineJournal of Agricultural and Food Chemistry, 1984