Influence of pH on the Antioxidative Activity of Maillard Reaction Products Generation from Model Reaction of L-Ascorbic Acid and L-Lysine/L-Methionine

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• Publication year

  2013

• Venue

  Advanced Materials Research

• Publication date

  2013-01-11

• Fields of study

  Chemistry, Environmental Science

• Identifiers
  DOI 10.4028/www.scientific.net/AMR.634-638.397
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

• Kinetics of color development, pH decreasing, and anti-oxidative activity reduction of Maillard reaction in galactose/glycine model systems.

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