Antioxidant effects of fructosyl arginine, a Maillard reaction product in aged garlic extract-Reference-Cited by-同舟云学术

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Antioxidant effects of fructosyl arginine, a Maillard reaction product in aged garlic extract

Published:1999-06 Issue:6 Volume:10 Page:372-376
ISSN:0955-2863
Container-title:The Journal of Nutritional Biochemistry
language:en
Short-container-title:The Journal of Nutritional Biochemistry

Author:

Ide Nagatoshi,Lau Benjamin H.S.,Ryu Kenjiro,Matsuura Hiromichi,Itakura Yoichi

Publisher

Elsevier BV

Subject

Clinical Biochemistry,Nutrition and Dietetics,Molecular Biology,Biochemistry,Endocrinology, Diabetes and Metabolism

Reference37 articles.

1. Action des acides amines sur les sucres;Maillard;C.R. Acad. Sci.,1912

2. Chemistry of Maillard reactions;Namiki;Adv. Food Res.,1988

3. Maillard reactions;Danehy;Adv. Food Res.,1986

4. Nutritional and toxicological aspects of the Maillard browning reaction in foods;O’Brien;Crit. Rev. Food Sci. Nutr.,1989

5. Antimutagenic effect of Maillard browning products obtained from amino acids and sugars;Yen;Food Chem. Toxic.,1992

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