Formation of Pyrazines in Maillard Model Systems of Lysine-Containing Dipeptides
Author:
Affiliation:
1. Department of Organic Chemistry, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf903898t
Reference38 articles.
1. Thermal processing and nutritional quality
2. Glycation of a lysine-containing tetrapeptide by d-glucose and d-fructose—influence of different reaction conditions on the formation of Amadori/Heyns products
3. Reactivity and oxidative potential of fructose and glucose in enkephalin-sugar model systems
4. Studies on N-Terminal Glycation of Peptides in Hypoallergenic Infant Formulas: Quantification of α-N-(2-Furoylmethyl) Amino Acids
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