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

Royle, L.; Bailey, R.G.; Ames, J.M.

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关键词

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

书目信息

发表于

Food Chemistry (United Kingdom)

卷 62 期 4

页码

pp. 425-430

其它主题

Electrophorese; Ultrafiltracion; Reaction de maillard; Separacion; Glycine (acide amine); Quelacion; Reaccion de maillard; Poids moleculaire

语言

英语

注释

16 ref.

自何时收录于AGRIS: 1998-08-15

格式: AGRIS AP

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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

AGROVOC关键词

书目信息