Structural characterization of melanoidin formed from d-glucose and l-alanine at different temperatures applying FTIR, NMR, EPR, and MALDI-ToF-MS.
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DOI: 10.1016/j.foodchem.2017.11.115
Abstract: The aim of this study was to identify specific chemical bonds and characteristic structures in melanoidins formed from d-glucose and l-alanine between 130 and 200 °C. The results might be used to control the type and… read more here.
Keywords: ftir nmr; maldi tof; glucose alanine; formed glucose ... See more keywords