On the Effect of Tetraborate Ions in the Generation of Colored Products in Thermally Processed Glycine−Carbohydrate Solutions
Author:
Affiliation:
1. Procter & Gamble Company, Winton Hill Business Center, 6300 Center Hill Road, Cincinnati, Ohio 45224
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf063269w
Reference9 articles.
1. Role of Phosphate and Carboxylate Ions in Maillard Browning
2. Influence of borate complexation on the electrophoretic behavior of carbohydrates in capillary electrophoresis
3. Chemical structure of colored maillard reaction products
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