换一批Identification of the Maillard reaction intermediates as divalent iron complexes in alanine/glucose/FeCl<sub>2</sub> model system using ESI/qTOF/MS/MS and isotope labelling technique.
第一作者：
Eun Sil,Kim
第一单位：
Department of Food Science and Agricultural Chemistry, McGill University, 21111 Lakeshore, Ste Anne de Bellevue, Quebec, H9X 3V9, Canada.
作者：
关键词
3-DG, 3-deoxyglucosoneARPs, Amadori rearrangement productsAmadori rearrangement productsESI/qTOF/MSESI/qTOF/MS, Electrospray ionization/quadrupole time-of-flight mass spectrometryGC, Gas chromatographyHMF, HydroxymethylfurfuralHPAEC, high-performance anion-exchange chromatographyIR, InfraredIsotope labellingMRIs, Maillard Reaction IntermediatesMRM, Multiple reaction monitoringMaillard reaction intermediatesMetal complexNMR, Nuclear magnetic resonanceSDPs, Sugar degradation productsSugar degradation products
DOI
10.1016/j.crfs.2021.04.003
PMID
33997795
发布时间
2021-05-18
- 浏览2
Current research in food science
2021年4卷
287-294页
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