Determination of carboximetillysine in toasted and baked foods

Article Spanish; Castilian OPEN
Mesías, M.; López Pérez, N.; Guerra-Hernández, E.; García-Villanova, Belén;
(2010)
  • Publisher: Universidad de Granada, Facultad de Farmacia
  • Subject: Toasted foods | Maillard reaction | Alimentos tostados | Baked foods | CML (carboximetillisina) | Alimentos horneados | Carboximetillysine (CML) | Reacción de Maillard

La carboximetillisina (CML) es un indicador de etapas avanzadas de la reacción de Maillard. Su formación en los alimentos dependerá directamente de la composición de los mismos, pero también de la temperatura y tiempo de calentamiento al que se ven sometidos duran... View more
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