Evolution of Complex Maillard Chemical Reactions, Resolved in Time
Abstract In this study, we monitored the thermal formation of early ribose-glycine Maillard reaction products over time by ion cyclotron resonance mass spectrometry. Here, we considered sugar decomposition (caramelization) apart from compounds that could only be produced in the presence of the amino...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Nature Publishing Group
2017-06-01
|
| Series: | Scientific Reports |
| Online Access: | https://doi.org/10.1038/s41598-017-03691-z |