Generation of Maillard Compounds from Inulin during the Thermal Processing of Agave tequilana Weber Var. azul
Author:
Affiliation:
1. Unidad de Biotecnología e Ingeniería Genética de Plantas, Centro de Investigación y Estudios Avanzados del IPN, Apartado Postal 629, 36500 Irapuato, Gto., Mexico
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf0110295
Reference29 articles.
1. Antioxidative Maillard Reaction Products from Reducing Sugars and Free Amino Acids in Cooked Ground Pork Patties
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