Evolution of Complex Maillard Chemical Reactions, Resolved in Time

Abstract In this study, we monitored the thermal formation of early ribose-glycine Maillard reaction products over time by ion cyclotron resonance mass spectrometry. Here, we considered sugar decomposition (caramelization) apart from compounds that could only be produced in the presence of the amino...

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Autores principales: Daniel Hemmler, Chloé Roullier-Gall, James W. Marshall, Michael Rychlik, Andrew J. Taylor, Philippe Schmitt-Kopplin
Formato: article
Lenguaje:EN
Publicado: Nature Portfolio 2017
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Acceso en línea:https://doaj.org/article/7da203bb16324579bccc758a51afd3a4
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