Amino acids promote melanoidin formation through aldol reactions in the Maillard chemistry of methylglyoxal.
- DOI
- 10.1016/j.foodchem.2026.151175
- Published
- 2026 Sep 14
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151175,
title = {Amino acids promote melanoidin formation through aldol reactions in the Maillard chemistry of methylglyoxal.},
author = {Kanzler C and Falkenhagen J and Rüger T and Mier LV and Rohn S},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2026.151175},
url = {https://doi.org/10.1016/j.foodchem.2026.151175}
}RIS
TY - JOUR TI - Amino acids promote melanoidin formation through aldol reactions in the Maillard chemistry of methylglyoxal. AU - Kanzler C AU - Falkenhagen J AU - Rüger T AU - Mier LV AU - Rohn S PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2026.151175 UR - https://doi.org/10.1016/j.foodchem.2026.151175 ER -
APA
C, K., J, F., T, R., LV, M., & S, R. (2026). Amino acids promote melanoidin formation through aldol reactions in the Maillard chemistry of methylglyoxal.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.151175
Source records
- pubmed · retrieved 2026-09-26T19:22:26.221Z