Phenolic compounds reduce formation of Nε-(carboxymethyl)lysine and pyrazines formed by Maillard reactions in a model

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Sylwia Mildner-Szkudlarz1, Aleksander Siger2, Artur Szwengiel1

  • 1Institute of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 28, 60-637 Poznań, Poland.

Food Chemistry
|April 29, 2017
PubMed

Keywords:
Available lysine lossesBreadN(ε)-(carboxymethyl)lysine (CML)Phenolic compoundsPyrazines

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