Gas chromatographic detection of d-amino acids in natural and thermally treated bee honeys and studies on the mechanism of their formation as result of the Maillard reaction

European Food Research and Technology

Volumn 223, Issue 3, 2006, Pages 347-354

  Pätzold, Ralf ^a   Brückner, Hans ^a  

^a JUSTUS LIEBIG UNIVERSITY   (Germany)

Author keywords

Amadori rearrangement; Amino acid racemization (epimerization); Chirasil l Val; Fructose amino acids; Gas chromatography selected ion monitoring mass spectrometry; Microwave heating

Indexed keywords

APOIDEA;

EID: 33745108443     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-005-0211-y     Document Type: Article

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