The use of capillary electrophoresis to monitor Maillard reaction products (MRP) by glyceraldehyde and the epsilon amino group of lysine

Author： de Sa P.F.G.   Treubig J.M.   Brown P.R.   Dain J.A.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.72, Iss.3, 2001-02, pp. : 379-384

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