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Akademický článek
Pyrraline Formation Modulated by Sodium Chloride and Controlled by Encapsulation with Different Coating Materials in the Maillard Reaction
Autor: Zhili Liang, Xu Chen, Zhao Yang, Yuzhu Lai, Yinling Yang, Chuying Lei, Ya Zeng
Publikováno v: Biomolecules, Vol 9, Iss 11, p 721 (2019)
Advanced glycation end products (AGEs), which are present in heat-processed foods, have been associated with several chronic diseases. Sodium chloride (NaCl) modulates the formation of furfurals and acrylamide in the Maillard reaction; however, the e
Externí odkaz: https://doaj.org/article/2a09808f5b8d40b398e97efae257922c
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2
Pyrraline Formation Modulated by Sodium Chloride and Controlled by Encapsulation with Different Coating Materials in the Maillard Reaction
Autor: Chuying Lei, Zhao Yang, Ya Zeng, Xu Chen, Yinling Yang, Yuzhu Lai, Zhili Liang
Publikováno v: Biomolecules, Vol 9, Iss 11, p 721 (2019)
Biomolecules
Volume 9
Issue 11
Advanced glycation end products (AGEs), which are present in heat-processed foods, have been associated with several chronic diseases. Sodium chloride (NaCl) modulates the formation of furfurals and acrylamide in the Maillard reaction
however, t
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a4f1e15aee96964463b19659a753e51f
https://www.mdpi.com/2218-273X/9/11/721
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