Rapid characterization of Maillard reaction products in heat-treated honey by nanoelectrospray ionization mass spectrometry.
Food Chem
; 419: 136010, 2023 Sep 01.
Article
em En
| MEDLINE
| ID: mdl-37015165
Palavras-chave
1,4-dideoxyglucosone (PubChem CID: 275366681); 1-deoxyglucosone (PubChem CID: 11228966); 3,4-dideoxyglucoson-3-ene (PubChem CID: 102132119); 3-deoxyglucosone (PubChem CID: 114839); Amadori rearrangement product; Fructose-phenylalanine (PubChem CID: 193670); Fructose-proline (PubChem CID: 119856); Glucosone (PubChem CID: 159630); Honey; Maillard reaction; Nanoelectrospray ionization mass spectrometry; O-phenylenediamine (PubChem CID: 7243); Thermal treatment; l-phenylalanine (PubChem CID: 6140); l-proline (PubChem CID: 145742); α-Dicarbonyl compound
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Temperatura Alta
/
Mel
Idioma:
En
Revista:
Food Chem
Ano de publicação:
2023
Tipo de documento:
Article