Analysis of phosphorylated aldoses based on group separation and reductive tryptamine derivatisation prior to HPCE revealing initial products of the Maillard reactions
Research output: Contribution to journal › Journal article › Research › peer-review
Original language | English |
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Journal | Polish Journal of Food and Nutrition Sciences |
Volume | 57 |
Issue number | 3 |
Pages (from-to) | 345-352 |
Number of pages | 8 |
ISSN | 1230-0322 |
Publication status | Published - 2007 |
- Former LIFE faculty - high performance capillary electrophoresis, sugar phosphates, phosphorylated monosaccharides, tryptamine derivatisation, meat, maillard reactions
Research areas
ID: 8076611