Structural characterization of melanoidin formed from d-glucose and l-alanine at different temperatures applying FTIR, NMR, EPR, and MALDI-ToF-MS
Keywords: Ala; l-alanine; CP/MAS; cross-polarization/magic-angle-spinning; EA; elemental analysis; EPR; electron paramagnetic resonance (spectroscopy); FTIR; Fourier transformation infrared (spectroscopy); Gal; d-galactose; Glc; d-glucose; Gly; l-glycine; MALDI; ma