Effects of Maillard reaction products in a glucose-glycine alcoholic solution on antioxidative and antimutagenic activities.
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DOI: 10.1002/jsfa.9062
Abstract: BACKGROUND Marinating meat with alcohol, such as wine and beer, is a common culinary practice in cultures worldwide. In this study we use a model marination solution comprising 0.2 mol L-1 glucose-0.2 mol L-1 glycine buffered to pH 4.3 containing… read more here.
Keywords: reaction products; maillard reaction; model; antioxidative antimutagenic ... See more keywords