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Journal Article
Soil Biology and Biochemistry, ISSN 0038-0717, 2008, Volume 40, Issue 8, pp. 1981 - 1988
Journal Article
American Journal of Physiology - Endocrinology and Metabolism, ISSN 0193-1849, 2015, Volume 308, Issue 8, pp. E680 - E687
Journal Article
Food Chemistry, ISSN 0308-8146, 2003, Volume 83, Issue 1, pp. 135 - 142
Melanoidins (brown, nitrogenous polymers and co-polymers) are the final products of the Maillard reaction. The glucose/glycine melanoidins extinction... 
Extinction coefficient | Maillard reaction | d-[U- 14C]-Glucose | Glycine | Melanoidins | POLYMERS | FOOD SCIENCE & TECHNOLOGY | D-[U-C-14]-glucose | MODEL | SUGAR | AMINO-ACID | NUTRITION & DIETETICS | FRUCTOSE | glycine | PRODUCTS | extinction coefficient | CHEMISTRY, APPLIED | melanoidins | D-GLUCOSE | d-glucose | fructose | model | polymers | amino-acid | sugar | products
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