Reduction of tetrazolium salt XTT by aminoreductone formed during the Maillard reaction of lactose

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 12, 2000, Pages 6227-6229

  Shimamura, Tomoko ^a   Ukeda, Hiroyuki ^a   Sawamura, Masayoshi ^a  

^a KOCHI UNIVERSITY   (Japan)

Author keywords

Aminoreductone; Lactose; Maillard reaction; XTT

Indexed keywords

AMINOREDUCTONE; BUTYLAMINE; LACTOSE; SODIUM CHLORIDE; TETRAZOLIUM; UNCLASSIFIED DRUG;

ABSORPTION; ARTICLE; CHEMICAL REACTION; NUCLEAR MAGNETIC RESONANCE; TEMPERATURE; ULTRAVIOLET RADIATION;

ANIMALS; LACTOSE; MAGNETIC RESONANCE SPECTROSCOPY; MAILLARD REACTION; MILK; OXIDATION-REDUCTION; TEMPERATURE; TETRAZOLIUM SALTS;

EID: 0034519525     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf000653z     Document Type: Article

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