Nonenymatic browning, fluorescence development, and formation of pyrrole derivatives in phosphatidylethanolamine/ribose/lysine model systems

Journal of Food Science

Volumn 70, Issue 6, 2005, Pages c387-c391

  Hidalgo, Francisco J ^a   Nogales, Fatima ^a   Zamora, Rosario ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Amino phospholipids; Amino carbonyl reactions; Food browning; Lipid oxidation; Pyrroles

Indexed keywords

EID: 23744468724     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.tb11434.x     Document Type: Article

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