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Structural characterization of polar melanoidins deriving from Maillard reaction intermediates - A model approach.
Bork, Leon V; Haase, Paul T; Rohn, Sascha; Kanzler, Clemens.
Afiliação
  • Bork LV; Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Department of Food Chemistry and Analysis, Gustav-Meyer-Allee 25, 13355 Berlin, Germany.
  • Haase PT; Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Department of Food Chemistry and Analysis, Gustav-Meyer-Allee 25, 13355 Berlin, Germany.
  • Rohn S; Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Department of Food Chemistry and Analysis, Gustav-Meyer-Allee 25, 13355 Berlin, Germany.
  • Kanzler C; Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Department of Food Chemistry and Analysis, Gustav-Meyer-Allee 25, 13355 Berlin, Germany. Electronic address: clemens.kanzler@tu-berlin.de.
Food Chem ; 395: 133592, 2022 Nov 30.
Article em En | MEDLINE | ID: mdl-35810628
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Carboidratos / Reação de Maillard Idioma: En Ano de publicação: 2022 Tipo de documento: Article
Texto completo
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Carboidratos / Reação de Maillard Idioma: En Ano de publicação: 2022 Tipo de documento: Article