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Updated: Jul 18, 2025

Combining Non-reducing SDS-PAGE Analysis and Chemical Crosslinking to Detect Multimeric Complexes Stabilized by Disulfide Linkages in Mammalian Cells in Culture
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Effect of Maillard Reaction Products Derived from Cysteine on the Formation of Dimethyl Disulfide and Dimethyl

Zeyu Zhang1, Bei Wang1, Yanping Cao1

  • 1Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University (BTBU), Beijing 100048, China.

Journal of Agricultural and Food Chemistry
|August 25, 2023
PubMed

Keywords:
GC-MSMaillard reaction products (MRPs)alkyl sulfidescysteinemethioninevolatile compounds

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