Elucidating the structure of melanoidins derived from biscuits: A preliminary study
Mariela Patrignani, Lucía del Sol González Forte, José Ángel Rufián‐Henares, Paula A. Conforti
Topics & Concepts
ChemistryMaillard reactionDPPHABTSDifferential scanning calorimetryFood scienceAntioxidantMelanoidinAntioxidant capacityNuclear chemistryBiochemistryThermodynamicsPhysicsAdvanced Glycation End Products researchPhytochemicals and Antioxidant ActivitiesMeat and Animal Product Quality