Mechanism of chemical activation of sodium chloride in the presence of amino acids.

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第一作者： Anja K K,Rahn

第一单位： McGill University, Department of Food Science and Agricultural Chemistry, 21,111 Lakeshore, Ste. Anne de Bellevue, Quebec H9X 3V9, Canada.

作者： Anja K K,Rahn ^[1] ; Varoujan A,Yaylayan ^[2]

作者单位： McGill University, Department of Food Science and Agricultural Chemistry, 21,111 Lakeshore, Ste. Anne de Bellevue, Quebec H9X 3V9, Canada. ^[1] McGill University, Department of Food Science and Agricultural Chemistry, 21,111 Lakeshore, Ste. Anne de Bellevue, Quebec H9X 3V9, Canada. Electronic address: varoujan.yaylayan@mcgill.ca. ^[2]

关键词 Chlorination Chloropropanols Maillard reaction Mechanism of release of HCl from salt Sodium chloride

主题词氨基酸类(Amino Acids);卤化作用(Halogenation);美拉德反应(Maillard Reaction);氯化钠(Sodium Chloride);分光光度法(Spectrophotometry)

DOI 10.1016/j.foodchem.2014.06.047

PMID 25053060

发布时间 2020-08-12

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