The role of lipids in nonenzymatic browning

Grasas y Aceites

Volumn 51, Issue 1-2, 2000, Pages 35-49

  Hidalgo, Francisco J ^a   Zamora, Rosario ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Amino carbonyl reactions; Maillard reaction; Nonenzymatic browning; Oxidized lipid protein interactions

Indexed keywords

ASCORBIC ACID; CHEMICAL REACTIONS; GLYCOSYLATION; LIVING SYSTEMS STUDIES;

AMINO-CARBONYL REACTIONS; COLORED PRODUCTS; ENZYMATIC BROWNING; LOW MOLECULAR WEIGHT; MAILLARD REACTION; NON-ENZYMATIC BROWNING; OXIDIZED LIPIDS; SIDE REACTIONS;

LIPIDS;

EID: 0033633985     PISSN: 00173495     EISSN: None     Source Type: Journal    
DOI: 10.3989/gya.2000.v51.i1-2.405     Document Type: Article

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