Analysis and biological properties of amino acid derivates formed by Maillard reaction in foods.

Silván, José Manuel

Analysis and biological properties of amino acid derivates formed by Maillard reaction in foods. [electronic resource] - Journal of pharmaceutical and biomedical analysis Aug 2006 - 1543-51 p. digital

Publication Type: Journal Article; Research Support, Non-U.S. Gov't; Review

0731-7085

10.1016/j.jpba.2006.04.004 doi


Amino Acids--analysis
Food Analysis
Indicators and Reagents
Maillard Reaction