Identification of the Maillard reaction intermediates as divalent iron complexes in alanine/glucose/FeCl2 model system using ESI/qTOF/MS/MS and isotope labelling technique-Reference-Cited by-同舟云学术

Identification of the Maillard reaction intermediates as divalent iron complexes in alanine/glucose/FeCl2 model system using ESI/qTOF/MS/MS and isotope labelling technique

Published:2021 Issue: Volume:4 Page:287-294
ISSN:2665-9271
Container-title:Current Research in Food Science
language:en
Short-container-title:Current Research in Food Science

Author:

Kim Eun Sil,Yaylayan Varoujan^ORCID

Funder

Natural Sciences and Engineering Research Council of Canada

McGill University

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Reference23 articles.

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4. Quantitative studies on the role of browning precursors in the Maillard reaction of pentoses and hexoses with L-alanine;Hofmann;Eur. Food Res. Technol.,1999

5. Structure–reactivity relationship of Amadori rearrangement products compared to related ketoses;Kaufmann;Carbohydr. Res.,2016

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