Unraveling the formation mechanism of 3-methylindole from tryptophan in the glucose-mediated Maillard reaction: a combined ReaxFF MD, DFT, and experimental study
- DOI
- 10.1016/j.fochx.2026.104719
- Published
- 2026-12
- Container
- Food Chemistry: X
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.fochx.2026.104719,
title = {Unraveling the formation mechanism of 3-methylindole from tryptophan in the glucose-mediated Maillard reaction: a combined ReaxFF MD, DFT, and experimental study},
author = {Yuan-Yuan Yang and Chao-Kun Wei and Xin Pan and An-Ran Zheng and Wen-Li Wang and Chun-Mei Yang and Yuan Liu},
year = {2026},
journal = {Food Chemistry: X},
doi = {10.1016/j.fochx.2026.104719},
url = {https://doi.org/10.1016/j.fochx.2026.104719}
}RIS
TY - JOUR TI - Unraveling the formation mechanism of 3-methylindole from tryptophan in the glucose-mediated Maillard reaction: a combined ReaxFF MD, DFT, and experimental study AU - Yuan-Yuan Yang AU - Chao-Kun Wei AU - Xin Pan AU - An-Ran Zheng AU - Wen-Li Wang AU - Chun-Mei Yang AU - Yuan Liu PY - 2026 JO - Food Chemistry: X DO - 10.1016/j.fochx.2026.104719 UR - https://doi.org/10.1016/j.fochx.2026.104719 ER -
APA
Yang, Y., Wei, C., Pan, X., Zheng, A., Wang, W., Yang, C., & Liu, Y. (2026). Unraveling the formation mechanism of 3-methylindole from tryptophan in the glucose-mediated Maillard reaction: a combined ReaxFF MD, DFT, and experimental study. Food Chemistry: X. https://doi.org/10.1016/j.fochx.2026.104719
Source records
- crossref · retrieved 2026-11-08T13:58:22.648Z