Effects of Carnosine on Volatile Generation from Maillard Reaction of Ribose and Cysteine
Author:
Affiliation:
1. Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901-8520
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf011244l
Reference37 articles.
1. Carnosine, anserine and taurine contents in individual fibres from the middle gluteal muscle of the camel
2. l-carnosine (β-alanyl-l-histidine) and carcinine (β-alanylhistamine) act as natural antioxidants with hydroxyl-radical-scavenging and lipid-peroxidase activities
3. Inhibition of Lipid Oxidation in Chicken by Carnosine and Dietary α-Tocopherol Supplementation and its Determination by Derivative Spectrophotometry
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