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Separation of Maillard reaction products from xylose-glycine and glucose-glycine model systems by capillary electrophoresis and comparison to reverse phase HPLC

1998

Royle, L. | Bailey, R.G. | Ames, J.M. (Department of Food Science and Technology, University of Reading, Whiteknights, PO Box 226, Reading RG6 6AP (United Kingdom))

AGROVOC Keywords
absorbance absorbancia anion aniones anions borate borates boratos chelation color colour couleur electroforesis electrophoresis glicina glucosa glucose glycine (amino acid) hplc maillard reaction molecular weight peso molecular separating separation ultrafiltration xilosa xylose
Bibliographic information
Food Chemistry (United Kingdom)
Volume 62 Issue 4
Pagination
pp. 425-430
Other Subjects
Electrophorese; Ultrafiltracion; Reaction de maillard; Separacion; Glycine (acide amine); Quelacion; Reaccion de maillard; Poids moleculaire
Language
English
Note
16 ref.
1998-08-15
AGRIS AP
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