2010
DOI: 10.1016/j.foodchem.2010.05.084
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Formation of the peptide-specific imidazolidin-4-one moiety in alanine containing Maillard reaction mixtures

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Cited by 4 publications
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“…Furthermore, the isotope labelling technology was an effective method for verifying the structure of MRPs and discussing the formation mechanism of products. Maillard reaction of reducing sugars with free amino acids, peptides and protein was investigated in detail using 13 C-labelled hexoses, pentoses and 15 N-labelled amino acids [10][11][12].…”
Section: Introductionmentioning
confidence: 99%
“…Furthermore, the isotope labelling technology was an effective method for verifying the structure of MRPs and discussing the formation mechanism of products. Maillard reaction of reducing sugars with free amino acids, peptides and protein was investigated in detail using 13 C-labelled hexoses, pentoses and 15 N-labelled amino acids [10][11][12].…”
Section: Introductionmentioning
confidence: 99%