Sugar-Conjugated Bis(glycinato)copper(II) Complexes and Their Modulating Influence on the Maillard Reaction
Author:
Affiliation:
1. Department of Food Science and Agricultural Chemistry, McGill University, 21111 Lakeshore, Sainte Anne de Bellevue, Quebec H9X 3V9, Canada
Funder
Natural Sciences and Engineering Research Council of Canada
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.5b00932
Reference21 articles.
1. The effect of sugar, amino acid, metal ion, and NaCl on model Maillard reaction under pH control
2. Metal ion complexation by products of the Maillard reaction
3. The interaction of metal ions with Maillard reaction products in a lactose–glycine model system
4. The influence of Cu2+ in the Maillard reaction
5. Chemical structure of colored maillard reaction products
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