Formation and characterisation of melanoidin-like polycondensation products from amino acids and lipid oxidation products
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference24 articles.
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3. Thermal degradation studies of food melanoidins;Adams;Journal of Agricultural and Food Chemistry,2005
4. Contribution of the formation of oxidized lipid/amino acid reaction products to the protective role of amino acids in oils and fats;Alaiz;Journal of Agricultural and Food Chemistry,1996
5. The nature of melanoidins and their investigation;Ames,2000
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