A model system based on glucose–arginine to monitor the properties of Maillard reaction products

SÖĞÜT E., ERTEKİN FİLİZ B., SEYDİM A. C.

Journal of Food Science and Technology, vol.58, no.3, pp.1005-1013, 2021 (SCI-Expanded, Scopus)

  • Publication Type: Article / Article
  • Volume: 58 Issue: 3
  • Publication Date: 2021
  • Doi Number: 10.1007/s13197-020-04615-y
  • Journal Name: Journal of Food Science and Technology
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, ABI/INFORM, Agricultural & Environmental Science Database, Analytical Abstracts, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Page Numbers: pp.1005-1013
  • Keywords: Acrylamide, Arginine, Glucose, Hyroxymethylfurfural, Maillard reaction
  • Süleyman Demirel University Affiliated: Yes