Impact of phloretin and phloridzin on the formation of Maillard reaction products in aqueous models composed of glucose and l-lysine or its derivatives
Abstract
In the present study, the effects of
* Corresponding authors
a
School of Biological Sciences, Department of Chemistry, University of Hong Kong, Pokfulam Road, Hong Kong, P. R. China
E-mail:
mfwang@hku.hk
Fax: +852-22990347
Tel: +852-22990338
b Department of Chemistry, University of Hong Kong, Pokfulam Road, Hong Kong, P. R. China
In the present study, the effects of
J. Ma, X. Peng, K. Ng, C. Che and M. Wang, Food Funct., 2012, 3, 178 DOI: 10.1039/C1FO10124B
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