Sugar Fragmentation in the Maillard Reaction Cascade: Isotope Labeling Studies on the Formation of Acetic Acid by a Hydrolytic β-Dicarbonyl Cleavage Mechanism
Author:
Affiliation:
1. Nestlé Research Center, P.O. Box 44, 1000 Lausanne 26, Switzerland, and Nestlé Product Technology Center Orbe, 1350 Orbe, Switzerland
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf060667q
Reference42 articles.
1. New Aspects of the Maillard Reaction in Foods and in the Human Body
2. Degradation of the Amadori Compound N-(1-Deoxy-d-fructos-1-yl)glycine in Aqueous Model Systems
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