Influence of Phenolic Compounds on the Mechanisms of Pyrazinium Radical Generation in the Maillard Reaction
Author:
Affiliation:
1. Department of Food Science, The Pennsylvania State University, University Park, Pennsylvania 16802, United States
2. Department of Food Science and Nutrition, University of Minnesota, St. Paul, Minnesota 55108, United States
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf3010838
Reference12 articles.
1. Preface
2. A New Mechanism of the Maillard Reaction Involving Sugar Fragmentation and Free Radical Formation
3. Studies on Radical Intermediates in the Early Stage of the Nonenzymatic Browning Reaction of Carbohydrates and Amino Acids
4. Influence of Epicatechin Reactions on the Mechanisms of Maillard Product Formation in Low Moisture Model Systems
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