Detalhe da pesquisa
1.
Novel Maillard Pigment, Furpenthiazinate, Having Furan and Cyclopentathiazine Rings Formed by Acid Hydrolysis of Protein in the Presence of Xylose or by Reaction between Cysteine and Furfural under Strongly Acidic Conditions.
J Agric Food Chem
; 66(43): 11414-11421, 2018 Oct 31.
Artigo
em Inglês
| MEDLINE | ID: mdl-30339408
2.
Formation mechanism and characterization of dilysyl-dipyrrolones, the Maillard-type yellow pigments.
Food Funct
; 4(7): 1067-75, 2013 Jul.
Artigo
em Inglês
| MEDLINE | ID: mdl-23483050