Nutritional implications of the maillard reaction
1978
Extract: The Maillard reaction between amino acids and sugars generates substances that are wasted when they are infused intravenously, and which may cause deleterious effects either when taken by mouth or parenterally. The presence of peptides makes solutions for parenteral alimentation more vulnerable to inefficiency by way of the browning reaction.
显示更多 [+] 显示较少 [-]AGROVOC关键词
书目信息
Nutrition reviews
卷
36
期
1
页码
28
- 30
ISSN
0029-6643
其它主题
Female; Phenylalanine restricted diets; Parenteral nutrition; Adult; Hot temperature; Demonstrations animal; Nutritional physiological phenomena
语言
英语
类型
Journal Article; Text
2024-02-28
MODS