| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541530 | Food Chemistry | 2011 | 5 Pages |
Abstract
⺠The Maillard reaction in milk was focused in this study. ⺠The presence and formation of aminoreductone in milk were directly demonstrated. ⺠The combination use of 2,4-dinitrophenylhydrazine and Cu2+ was effective for liberation of aminoreductone from milk protein.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Tomoko Shimamura, Yoshikazu Kurogi, Shinya Katsuno, Takehiro Kashiwagi, Hiroyuki Ukeda,