Detection of α-Dicarbonyl Compounds in Maillard Reaction Systems and in Vivo
Author:
Affiliation:
1. Institute of Food Chemistry, Technical University of Berlin, Gustav-Meyer-Allee 25, TIB4/3-1, 13355 Berlin, Germany
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf010148h
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1. Autoxidative degradation of Amadori compounds in the presence of copper ion
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3. A method for the detection of carbonyl compounds in wine: Glyoxal and methylglyoxal
4. Untersuchungen zur Maillard-Reaktion XX. Nachweis von Glycerinaldehyd, Dihydroxyaceton und anderen hydrophilen Zuckerabbauprodukten in Caramellisierungsgemischen
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