Analysis of the browning reaction in a sorbitol/glycine model: Formation and degradation of precursors, glucose and α-dicarbonyl compounds during heating
Xiaotian Huang, Tingting Feng, Heping Cui, Shuqin Xia, Hanjiang Zhu
Topics & Concepts
SorbitolBrowningMaillard reactionChemistryGlycineBiochemistryFructoseGlyoxalMethylglyoxalOrganic chemistryAmino acidEnzymeAdvanced Glycation End Products researchTea Polyphenols and EffectsPhytochemicals and Antioxidant Activities