Analysis of Glyoxal- and Methylglyoxal-Derived Advanced Glycation End Products during Grilling of Porcine Meat
Author:
Affiliation:
1. Institute of Chemistry, Food Chemistry, Martin-Luther-University Halle-Wittenberg, Kurt-Mothes-Str. 2, 06120 Halle/Saale, Germany
Funder
Deutsche Forschungsgemeinschaft (DFG, Germany)
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.1c06835
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1. Baking, Ageing, Diabetes: A Short History of the Maillard Reaction
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4. Pathways of the Maillard reaction under physiological conditions
5. Novel Amidine Protein Cross-Links Formed by the Reaction of Glyoxal with Lysine
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