Effect of pH on the maillard reaction of [C]xylose, cystein, and thiamin

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 4, 2007, Pages 1552-1556

  Cerny, Christoph ^a   Briffod, Matthieu ^a  

^a Analysis and Perception Department   (Switzerland)

Author keywords

13c labeling; Cysteine; Maillard reaction; Mass spectrometry; pH; Solid phase microextraction; Thiamin; Xylose

Indexed keywords

CARBON; CYSTEINE; THIAMINE; XYLOSE;

ARTICLE; CHEMISTRY; GLYCATION; MASS SPECTROMETRY; PH; VOLATILIZATION;

CARBON ISOTOPES; CYSTEINE; HYDROGEN-ION CONCENTRATION; MAILLARD REACTION; MASS SPECTROMETRY; THIAMINE; VOLATILIZATION; XYLOSE;

EID: 34249855220     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf062874w     Document Type: Article

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