Effect of quercetin and luteolin on Maillard browning in glucose-glycine model systems
ABSTRACT The objective of this study was to demonstrate the effect of quercetin and luteolin on Maillard browning in a model glucose-glycine reaction system at various pH and temperature conditions. Model systems prepared in buffer solutions of pH 4, 6 and 8 were heated at temperatures of 60, 75 an...
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| Формат: | Диссертация |
| Язык: | English |
| Опубликовано: |
2009.
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