An Investigation of the Complexity of Maillard Reaction Product Profiles from the Thermal Reaction of Amino Acids with Sucrose Using High Resolution Mass Spectrometry

Author： Golon Agnieszka   Kropf Christian   Vockenroth Inga   Kuhnert Nikolai  

Publisher： MDPI

E-ISSN： 2304-8158|3|3|461-475

ISSN： 2304-8158

Source： Foods, Vol.3, Iss.3, 2014-08, pp. : 461-475

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