A critical evaluation of fluorescence as a potential marker for the Maillard reaction

During storage of foods and biological systems, fluorescent products are developed through the Maillard reaction, along with the brown pigments. Fluorescent products have been proposed as early indicators of this reaction. The aim of present work was to compare the kinetics of fluorescence and pigme...

Descripción completa

Detalles Bibliográficos
Autores principales: Matiacevich, S.B., Pilar Buera, M.
Formato: JOUR
Materias:
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_03088146_v95_n3_p423_Matiacevich
Aporte de:

Ejemplares similares