Interaction of Flavanols with Amino Acids: Postoxidative Reactivity of the B-Ring of Catechin with Glycine
Author:
Affiliation:
1. Department of Food Science and Agricultural Chemistry, McGill University, 21 111 Lakeshore, Ste. Anne de Bellevue, Quebec, Canada H9X 3V9
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf5005989
Reference15 articles.
1. Influence of Epicatechin Reactions on the Mechanisms of Maillard Product Formation in Low Moisture Model Systems
2. Reactivity of Epicatechin in Aqueous Glycine and Glucose Maillard Reaction Models: Quenching of C2, C3, and C4 Sugar Fragments
3. Inhibition of Key Aroma Compound Generated during Ultrahigh-Temperature Processing of Bovine Milk via Epicatechin Addition
4. Structure−Reactivity Relationships of Flavan-3-ols on Product Generation in Aqueous Glucose/Glycine Model Systems
5. Influence of Phenolic Compounds on the Mechanisms of Pyrazinium Radical Generation in the Maillard Reaction
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