Studies on Browning Reaction between L-Ascorbic Acid and Amino Acids (II)

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Kinetics of Non-Enzymatic Browning Reaction from the l-Ascorbic Acid/l-Cysteine Model System

Yu A.-N., Tang L.-P. (2016): Kinetics of non-enzymatic browning reaction from the l-ascorbic acid/l-cysteine model system. Czech J. Food Sci., 34: 503–510. The kinetics of the non-enzymatic browning reaction from l-ascorbic acid/l-cysteine model systems was investigated at 125–155°C for 10–120 min by measuring the loss of reactants and monitoring the brown colour development. The result showed ...

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Kinetic Studies on the Reaction of Compound II of Myeloperoxidase with Ascorbic Acid

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ژورنال

عنوان ژورنال: Eiyo To Shokuryo

سال: 1967

ISSN: 1883-8863

DOI: 10.4327/jsnfs1949.20.216