Discovery of Amadori-Type Conjugates in a Peptide Maillard Reaction and Their Corresponding Influence on the Formation of Pyrazines-Reference-Cited by-同舟云学术

Discovery of Amadori-Type Conjugates in a Peptide Maillard Reaction and Their Corresponding Influence on the Formation of Pyrazines

Published:2018-05-10 Issue:6 Volume:83 Page:1588-1595
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Zou Tingting¹,Liu Jianbin¹,Song Huanlu¹^ORCID,Liu Ye¹

Affiliation:

1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Lab. of Molecular Sensory Science; Beijing Technology and Business Univ.; Beijing 100048 China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.14156/fullpdf

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2. Glycation of a lysine-containing tetrapeptide by D-glucose and D-fructose-influence of different reaction conditions on the formation of Amadori/Heyns products;Andreja;Carbohydrate Research,2008

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4. Biotransformation of (R)-(+)-and (S)-(−)-citronellol by Aspergillus sp. and Penicillium sp., and the use of solid-phase microextraction for screening;Demyttenaere;Journal of Chromatography A,2004

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