Analysis and biological properties of amino acid derivates formed by Maillard reaction in foods
Referred to by: Corrigendum to “Analysis and biological properties of amino acid derivates formed by Maillard reaction in foods” [J. Pharm. Biomed. Anal. 41 (2006) 1543–1551]. Journal of Pharmaceutical and Biomedical Analysis, Volume 43, Issue 4, 12 March 2007, Pages 1594. José Manuel Silván, Jürgen...
| Autores: | , , , |
|---|---|
| Tipo de recurso: | artículo |
| Estado: | Versión enviada para evaluación y publicación |
| Fecha de publicación: | 2006 |
| País: | España |
| Institución: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/395650 |
| Acceso en línea: | http://hdl.handle.net/10261/395650 |
| Access Level: | acceso abierto |
| Palabra clave: | Maillard reaction products (MRPs) Biological functions Analytical tools Melanoidins Amino acid derivates |
| Sumario: | Referred to by: Corrigendum to “Analysis and biological properties of amino acid derivates formed by Maillard reaction in foods” [J. Pharm. Biomed. Anal. 41 (2006) 1543–1551]. Journal of Pharmaceutical and Biomedical Analysis, Volume 43, Issue 4, 12 March 2007, Pages 1594. José Manuel Silván, Jürgen van de Lagemaat, Agustín Olano, Maria Dolores del Castillo. |
|---|