Early Stages of Maillard Reaction in Dehydrated Orange Juice-Reference-Cited by-同舟云学术

Early Stages of Maillard Reaction in Dehydrated Orange Juice

Published:1999-09-23 Issue:10 Volume:47 Page:4388-4390
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

del Castillo M. Dolores¹,Corzo Nieves¹,Olano Agustín¹

Affiliation:

1. Instituto de Fermentaciones Industriales (CSIC), C/Juan de la Cierva 3, 28006 Madrid, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf990150x

Reference13 articles.

1. del Castillo, M. D. Interactions between amino acids and carbohydrates during heat treatment and storage of orange juice. Ph.D. Dissertation, Universidad Complutense of Madrid, Spain, 1999.

2. Le blocage de la lysine par la réaction de MAILLARD. I. Synthèse de N-(désoxy-1-D-fructosyl-1)- et N-(désoxy-1-D-lactulosyl-1)-L-lysines

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