Study of Maillard reaction products derived from aqueous model systems with different peptide chain lengths

Food Chemistry

Volumn 116, Issue 4, 2009, Pages 846-853

  Kim, Ji Sang ^a   Lee, Young Soon ^a  

^a Kyung Hee University   (South Korea)

Author keywords

Maillard reaction products; Molecular weight; Oligoglycine; Peptide chain lengths

Indexed keywords

AMINO ACID; DIGLYCINE; GLUCOSE; GLYCINE; PEPTIDE; SUGAR; TRIGLYCINE;

ABSORPTION; AQUEOUS SOLUTION; ARTICLE; CONTROLLED STUDY; GLYCATION; HEATING; MOLECULAR WEIGHT; PH; TEMPERATURE; ULTRAVIOLET RADIATION;

EID: 67349268744     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.03.033     Document Type: Article

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