| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10542898 | Food Chemistry | 2012 | 10 Pages |
Abstract
⺠The mechanism of cleavage and Maillard reaction products of artificial peptides is presented. ⺠A combination of LC-TOF/MS, GC-O-MS and CAMOLA was used. ⺠Seven principles of peptide chain cleavage have been summarised for the first time. ⺠Formation pathway map of common Maillard reaction products was traced out authentically.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Chao Yang, Ran Wang, Huanlu Song,