Antioxidant activity of the melanoidin fractions formed from D-Glucose and D-Fructose with L-Asparagine in the Maillard reaction
Melanoidins formed at the last stage of the Maillard reaction have been shown to possess certain functional properties, such as antioxidant activity. In order to gain more insight into these functional properties, soluble model systems melanoidins from L - Asparagine with D - glucose or D - fructose...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidad Nacional de Trujillo
2013-01-01
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| Series: | Scientia Agropecuaria |
| Online Access: | http://www.redalyc.org/articulo.oa?id=357633710005 |