Reaktionen von phenolischen Verbindungen und Kohlenhydraten im Rahmen der nicht‐enzymatischen Bräunung
- 30 August 2021
- journal article
- abstracts
- Published by Wiley in Lebensmittelchemie
- Vol. 75 (S2), S078
- https://doi.org/10.1002/lemi.202158079
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
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- Basic Structure of Melanoidins Formed in the Maillard Reaction of 3-Deoxyglucosone and γ-Aminobutyric AcidJournal of Agricultural and Food Chemistry, 2019
- A review on the beneficial aspects of food processingMolecular Nutrition & Food Research, 2010
- Incorporation of Chlorogenic Acids in Coffee Brew MelanoidinsJournal of Agricultural and Food Chemistry, 2008