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Conditions and Mechanism of Formation of the Maillard React..:
Noda, Kyoko
;
Kishimoto, Marin
;
Shimamura, Yuko
.
Journal of Agricultural and Food Chemistry. 72 (2024) 12 - p. 6593-6600 , 2024
Link:
https://doi.org/10.1021/acs.jafc.3c09447
RT Journal T1 <Title>Conditions and Mechanism of Formation of the Maillard Reaction Pigment, Furpenthiazinate, in a Model System and in Some Acid Hydrolyzates of Foods and its Biological Properties</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1021_acs.jafc.3c09447&Exemplar=1&LAN=DE A1 Noda, Kyoko A1 Kishimoto, Marin A1 Shimamura, Yuko A1 Murata, Masatsune PB American Chemical Society (ACS) YR 2024 SN 0021-8561 SN 1520-5118 JF Journal of Agricultural and Food Chemistry VO 72 IS 12 SP 6593 OP 6600 LK http://dx.doi.org/https://doi.org/10.1021/acs.jafc.3c09447 DO https://doi.org/10.1021/acs.jafc.3c09447 SF ELIB - SuUB Bremen
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