Abstract
In order to systematically study the mechanism of the Maillard reaction, a simple platform has been built by using amino acid–sugar systems for fundamental knowledge of Amadori rearrangement products (ARPs) to predict nutritional status and assess protein quality (Machiels and Istasse in Ann Med Veter 146(6):347–352, 2002 [1]; Friedman in J Agric Food Chem 44(3):631–653, 1996 [2]; Finot in Maillard Reaction 1043:1–8, 2005 [3]).
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References
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Ruan, D., Wang, H., Cheng, F. (2018). Characterization of the Maillard Reaction in Amino Acid–Sugar Systems. In: The Maillard Reaction in Food Chemistry. SpringerBriefs in Molecular Science(). Springer, Cham. https://doi.org/10.1007/978-3-030-04777-1_2
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DOI: https://doi.org/10.1007/978-3-030-04777-1_2
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