Demonstration of the presence of aminoreductone formed during the Maillard reaction in milk
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference15 articles.
1. Effect of heating on Maillard reactions in milk;van Boekel;Food Chemistry,1998
2. Formation of flavour compounds in the Maillard reaction;van Boekel;Biotechnology Advances,2006
3. Spectrophotometric studies of some 2,4-dinitrophenylhydrazones;Jones;Analytical Chemistry,1956
4. Determination of carbonyl content in oxidatively modified proteins;Levine;Methods in Enzymology,1990
5. Assessment of the antioxidative and prooxidative activities of to aminoreductone formed during the Maillard reaction: Effects on the oxidation of β-carotene, Nα-acetylhistidine, and cis-alkenes;Pischetsrieder;Journal of Agricultural and Food Chemistry,1998
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