Investigation of thermo-chemical properties of mechanochemically generated glucose–histidine Maillar...
Investigation of thermo-chemical properties of mechanochemically generated glucose–histidine Maillard reaction mixtures
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Berlin/Heidelberg: Springer Berlin Heidelberg
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English
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Berlin/Heidelberg: Springer Berlin Heidelberg
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Contents
Mechanochemistry is gaining increasing interest as an efficient tool for solvent-free organic transformations. Recently, it was applied to perform the Maillard reaction of glucose with various amino acids that lead to the selective formation of Schiff bases and their Amadori rearrangement products. In this study, we report the thermal properties of...
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Investigation of thermo-chemical properties of mechanochemically generated glucose–histidine Maillard reaction mixtures
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TN_cdi_proquest_journals_2477093369
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https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_journals_2477093369
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ISSN
1438-2377
E-ISSN
1438-2385
DOI
10.1007/s00217-020-03611-y
