## Abstract Highβmolecularβweight (HMW) coloured compounds called __melanoidins__ are widely distributed, particularly in foods. It has been proposed that they originate through the Maillard reaction, a nonβenzymatic browning reaction, due to the interaction between protein or peptide amino groups
Disulfide Formation in Synthetic Peptides and Proteins: State of the Art
β Scribed by David Andreu; Ernesto Nicolas
- Publisher
- John Wiley and Sons
- Year
- 2010
- Weight
- 24 KB
- Volume
- 32
- Category
- Article
- ISSN
- 0931-7597
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β¦ Synopsis
Abstract
For Abstract see ChemInform Abstract in Full Text.
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