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Ascorbate Autoxidation in the Presence of Iron and Copper Chelates

โœ Scribed by Buettner, Garry R. ;Czapski, Prof. G.


Book ID
120653586
Publisher
Informa UK (Taylor & Francis)
Year
1986
Tongue
English
Weight
155 KB
Volume
1
Category
Article
ISSN
8755-0199

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Amadori compounds are well known as important intermediates in the browning reaction of amino acids and reducing sugars during food processing'\*\*. The same reaction of reducing sugars and proteins under physiological conditions produces glycated proteins that may contribute to the development of p