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Insights into the Chemistry of Non-Enzymatic Browning Reactions in Different Ribose-Amino Acid Model Systems.
Hemmler, Daniel; Roullier-Gall, Chloé; Marshall, James W; Rychlik, Michael; Taylor, Andrew J; Schmitt-Kopplin, Philippe.
Afiliação
  • Hemmler D; Comprehensive Foodomics Platform, Analytical Food Chemistry, Technical University Munich, Alte Akademie 10, 85354, Freising, Germany. daniel.hemmler@tum.de.
  • Roullier-Gall C; Research Unit Analytical BioGeoChemistry (BGC), Helmholtz Zentrum München, Ingolstädter Landstrasse 1, 85764, Neuherberg, Germany. daniel.hemmler@tum.de.
  • Marshall JW; Comprehensive Foodomics Platform, Analytical Food Chemistry, Technical University Munich, Alte Akademie 10, 85354, Freising, Germany.
  • Rychlik M; Research Unit Analytical BioGeoChemistry (BGC), Helmholtz Zentrum München, Ingolstädter Landstrasse 1, 85764, Neuherberg, Germany.
  • Taylor AJ; The Waltham Centre for Pet Nutrition, Mars Petcare UK, Waltham-on-the-Wolds, Leicestershire, LE14 4RT, United Kingdom.
  • Schmitt-Kopplin P; Comprehensive Foodomics Platform, Analytical Food Chemistry, Technical University Munich, Alte Akademie 10, 85354, Freising, Germany.
Sci Rep ; 8(1): 16879, 2018 11 15.
Article em En | MEDLINE | ID: mdl-30442967
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Ribose / Reação de Maillard / Aminoácidos / Modelos Químicos Tipo de estudo: Prognostic_studies Idioma: En Ano de publicação: 2018 Tipo de documento: Article
Texto completo
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XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Ribose / Reação de Maillard / Aminoácidos / Modelos Químicos Tipo de estudo: Prognostic_studies Idioma: En Ano de publicação: 2018 Tipo de documento: Article