Mechanism of pyrazole formation in [13C-2] labeled glycine model systems: N-N bond formation during Maillard reaction

Food Research International

Volumn 36, Issue 6, 2003, Pages 571-577

  Yaylayan, Varoujan A ^a   Haffenden, Luke J W ^a  

^a MCGILL UNIVERSITY   (Canada)

Author keywords

13C labeled glycine; Maillard reaction; Mechanism of pyrazole formation; N N bond formation; Py GC MS

Indexed keywords

ALDEHYDES; AMINES; AMMONIA; CONDENSATION; DEHYDRATION; HYDROGEN; ISOMERIZATION; NITROGEN; OXIDATION;

PYRAZOLE RINGS;

FOOD PRODUCTS;

EID: 0038706110     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(03)00003-6     Document Type: Article

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