Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms

Marianne Nissen Lund; Colin Andrew Ray

doi:10.1021/acs.jafc.7b00882

Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms

171 Citationer (Scopus)

974 Downloads (Pure)

Originalsprog	Engelsk
Tidsskrift	Journal of Agricultural and Food Chemistry
Vol/bind	65
Udgave nummer	23
Sider (fra-til)	4537-4552
Antal sider	16
ISSN	0021-8561
DOI	https://doi.org/10.1021/acs.jafc.7b00882
Status	Udgivet - 14 jun. 2017

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10.1021/acs.jafc.7b00882Licens: Andet

acs.jafc.7b00882Forlagets udgivne version, 1,71 MBLicens: Andet

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title = "Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms",

keywords = "Maillard, protein glycation, plant polyphenols, alpha-dicarbonyls, protein modifications, advanced glycation endproducts, food",

author = "Lund, {Marianne Nissen} and Ray, {Colin Andrew}",

year = "2017",

month = jun,

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doi = "10.1021/acs.jafc.7b00882",

language = "English",

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T1 - Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms

AU - Lund, Marianne Nissen

AU - Ray, Colin Andrew

PY - 2017/6/14

Y1 - 2017/6/14

KW - Maillard

KW - protein glycation

KW - plant polyphenols

KW - alpha-dicarbonyls

KW - protein modifications

KW - advanced glycation endproducts

KW - food

U2 - 10.1021/acs.jafc.7b00882

DO - 10.1021/acs.jafc.7b00882

M3 - Journal article

C2 - 28535048

SN - 0021-8561

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SP - 4537

EP - 4552

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

IS - 23

ER -

Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms

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