Analysis of Furanone, Pyranone, and New Heterocyclic Colored Compounds from Sugar−Glycine Model Maillard Systems
Author:
Affiliation:
1. Department of Food Science and Technology, The University of Reading, Whiteknights, Reading RG6 6AP, United Kingdom, and Department of Chemistry, The University of Reading, Whiteknights, Reading RG6 6AD, United Kingdom
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf980528b
Reference34 articles.
1. An Analysis of the Non-Volatile Reaction Products of Aqueous Maillard Model Systems at pH 5, using Reversed-Phase HPLC with Diode-Array Detection
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