Lv11
70 积分 2023-12-25 加入
A model system based on glucose–arginine to monitor the properties of Maillard reaction products
1小时前
待确认
Reaction kinetics and shelf-life prediction of Maillard reaction products in milk simulated system with tea polyphenols
1小时前
求助中
Aqueous Preparation of Maillard Reaction Intermediate from Glutathione and Xylose and its Volatile Formation During Thermal Treatment
1个月前
已完结
Analysis of Amadori Compounds by High-Performance Cation Exchange Chromatography Coupled to Tandem Mass Spectrometry
2个月前
已完结
Acrylamide is formed in the Maillard reaction
6个月前
已完结
Effects of moisture content on the enolization products formation in glucose–proline Maillard reaction models
6个月前
已完结
Mitigation of 3-deoxyglucosone and 5-hydroxymethylfurfural in brown fermented milk via an alternative browning process based on the hydrolysis of endogenous lactose
6个月前
已完结
Simultaneous quantitation of acrylamide, 5-hydroxymethylfurfural, and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine using UPLC-MS/MS
6个月前
已完结
Advances in detecting α-dicarbonyl compounds: Insights from spectroscopic techniques
6个月前
已完结
Novel Insights into the Maillard Catalyzed Degradation of Maltose
6个月前
已完结
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