Impact of the N-Terminal Amino Acid on the Formation of Pyrazines from Peptides in Maillard Model Systems-Reference-Cited by-同舟云学术

Impact of the N-Terminal Amino Acid on the Formation of Pyrazines from Peptides in Maillard Model Systems

Published:2012-04-25 Issue:18 Volume:60 Page:4697-4708
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Van Lancker Fien¹,Adams An¹,De Kimpe Norbert¹

Affiliation:

1. Department of Sustainable Organic Chemistry and Technology, 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/jf301315b

Reference21 articles.

1. Nursten, H.The Maillard Reaction. Chemistry, Biochemistry and Implications;The Royal Society of Chemistry:Cambridge, U.K., 2005; p214.

2. Belitz, H.D.; Grosch, W.; Schieberle, P.Food Chemistry,4th ed.Springer-Verlag:Heidelberg, Germany, 2009; p1070.

3. Food-derived peptides with biological activity: from research to food applications

4. Chemical Modifications of Peptides and Their Impact on Food Properties

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