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Preparation of Naringenin Solution for In Vivo Application
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Effect of pH on the reaction between naringenin and methylglyoxal: A kinetic study

Hongkai Zhu1, Mahesha M Poojary1, Mogens L Andersen1

  • 1Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark.

Food Chemistry
|July 5, 2019
PubMed

Keywords:
KineticsMaillard reactionsMethylglyoxalNaringeninSimulationUHT milkpHα-Dicarbonyls

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