Antioxidant Properties of Heterocyclic Intermediates of the Maillard Reaction and Structurally Related Compounds-Reference-Cited by-同舟云学术

Antioxidant Properties of Heterocyclic Intermediates of the Maillard Reaction and Structurally Related Compounds

Published:2016-10-11 Issue:41 Volume:64 Page:7829-7837
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Kanzler Clemens¹,Haase Paul T.¹,Schestkowa Helena¹,Kroh Lothar W.¹

Affiliation:

1. Institut für Lebensmitteltechnologie und Lebensmittelchemie, Lebensmittelchemie und Analytik, Technische Universität Berlin, Gustav-Meyer-Allee 25, TIB 4/3-1, D-13355 Berlin, 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.6b03398

Reference51 articles.

1. Dehydrated Foods, Chemistry of Browning Reactions in Model Systems

2. Die Maillard-Reaktion in Lebensmitteln und im menschlichen Körper – neue Ergebnisse zu Chemie, Biochemie und Medizin

3. Baking, Ageing, Diabetes: A Short History of the Maillard Reaction

4. Metal ion complexation by products of the Maillard reaction

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