Author:
Chao Pei-chun,Hsu Cheng-chin,Yin Mei-chin
Subject
General Medicine,Food Science,Analytical Chemistry
Reference23 articles.
1. Antioxidative Maillard reaction products from reducing sugars and free amino acids in cooked ground pork patties;Bedinghaus;Journal of Food Science,1995
2. Lipid advanced glycosylation: Pathway for lipid oxidation in vivo;Bucala;Proceedings of the National Academy of Sciences of the United States of America,1993
3. Measure of available and blocked lysine in industrial milks;Bujard;Annales de la nutrition et de l’alimentation,1978
4. Toxicity of the AGEs generated from the Maillard reaction: On the relationship of food-AGEs and biological-AGEs;Chuyen;Molecular Nutrition and Food Research,2006
5. Early stages of Maillard reaction in dehydrated orange juice;Del Castillo;Journal of Agricultural and Food Chemistry,1999