Formation and Structure of Melanoidins in Food and Model Systems
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Publisher
Elsevier
Link
http://woodhead.metapress.com/index/GT57HQ78VH6R1015.pdf
Reference11 articles.
1. ‘The Maillard Reaction. Consequences for the Chemical and Life Sciences’,1996
2. Influence of the reaction conditions on the formation of nondialyzable melanoidines from D-glucose and L-amino acids;Obretenov;J. Food Process. Preserv.,1990
3. Influence of reaction conditions on the formation of nondialyzable melanoidines from D-fructose and glycine;Kuntcheva;J. Food Process. Pres.,1994
4. L-Ascorbic acid in nonenzymatic reactions. Reaction with glycine;Rogacheva;Z. Lebensm. Unters. Forsch.,1995
5. Isolation and characterization of melanoidins from beer;Kuntcheva;Z. Lebensm. Unters. Forsch.,1996
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1. Structural characterisation and antioxidant activity of melanoidins from high‐temperature fermented apple;International Journal of Food Science & Technology;2020-11-18
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