Analysis of phosphorylated aldoses based on group separation and reductive tryptamine derivatisation prior to HPCE revealing initial products of the Maillard reactions

Research output: Contribution to journalJournal articleResearchpeer-review

Original languageEnglish
JournalPolish Journal of Food and Nutrition Sciences
Issue number3
Pages (from-to)345-352
Number of pages8
Publication statusPublished - 2007

    Research areas

  • Former LIFE faculty - high performance capillary electrophoresis, sugar phosphates, phosphorylated monosaccharides, tryptamine derivatisation, meat, maillard reactions

ID: 8076611