Kinetics of α‑dicarbonyl compounds formation in glucose‐glutamic acid model of Maillard reaction
Abstract As a potential health hazard, α‐dicarbonyl compounds have been detected in the thermally processed foods. In order to investigate the formation kinetics of α‐dicarbonyl compounds, liquid chromatography‐electrospray tandem mass spectrometry was employed to determine the content of α‐dicarbon...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2021-01-01
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| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.1995 |