Lysine-Derived Protein-Bound Heyns Compounds in Bakery Products
Author:
Affiliation:
1. Institute of Food Chemistry, Technische Universität Dresden, D-01062 Dresden, 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.7b04172
Reference43 articles.
1. Baking, Ageing, Diabetes: A Short History of the Maillard Reaction
2. Die Umsetzung von D‐Fructose mit L‐Lysin und L‐Arginin und deren Beziehung zu nichtenzymatischen Bräunungsreaktionen
3. Mechanism of Pyrazine Formation
4. Site specificity of glycation and carboxymethylation of bovine serum albumin by fructose
5. Mechanism of Protein Modification by Glyoxal and Glycolaldehyde, Reactive Intermediates of the Maillard Reaction
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