SIOC OpenIR  > 上海有机化学研究所
Alternative TitleResearch progress on Maillard reaction kinetics
郑文华; 许旭
Source Publication化学进展
Other AbstractThere is a history of more than 90 years about Maillard reaction. Many papers indicated that the products of Maillard reaction is closely related to food, diabetes, cataract, Alzheimer's disease etc. Recently, the research of Maillard reaction is more and more focused on the following aspects: protein crosslinking, melanoidins, kinetic, acrylamide etc. The review is limited on the progress of Maillard reaction in the four aspects.
Subject Area有机化学
Department中国科学院上海有机化学研究所; 金属有机化学国家重点实验室; 分析测试中心
Indexed BySCI
Document Type期刊论文
Corresponding Author许旭
Recommended Citation
GB/T 7714
郑文华,许旭. 美拉德反应研究进展[J]. 化学进展,2005,17(1):122-129.
APA 郑文华,&许旭.(2005).美拉德反应研究进展.化学进展,17(1),122-129.
MLA 郑文华,et al."美拉德反应研究进展".化学进展 17.1(2005):122-129.
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