Quantification of the Maillard reaction product 6-(2-formyl-1-pyrrolyl)-l-norleucine (formyline) in food

European Food Research and Technology

Volumn 235, Issue 1, 2012, Pages 99-106

  Hellwig, Michael ^a   Henle, Thomas ^a  

^a DRESDEN UNIVERSITY OF TECHNOLOGY   (Germany)

Author keywords

Advanced glycation end product (AGE); Formyline; Glycation; Maillard reaction; Pyrraline

Indexed keywords

ADVANCED GLYCATION END PRODUCTS; FORMYLINE; GLYCATION; MAILLARD REACTION; PYRRALINE;

AMINO ACIDS; DAIRY PRODUCTS; DEGRADATION; HIGH PRESSURE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; REACTION PRODUCTS; SUGARS;

GLYCOSYLATION;

EID: 84862322471     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-012-1738-3     Document Type: Article

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