A model system based on glucose–arginine to monitor the properties of Maillard reaction products
Ece Söğüt, Bilge Ertekin Filiz, Atıf Can Seydim
Topics & Concepts
Maillard reactionBrowningChemistryAcrylamideArginineAntioxidantAntioxidant capacityChromatographyFood scienceNuclear chemistryBiochemistryOrganic chemistryPolymerAmino acidCopolymerAdvanced Glycation End Products researchPhytochemicals and Antioxidant ActivitiesTea Polyphenols and Effects