The role of peptides and proteins in mel
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Anna Smaniotto; Antonella Bertazzo; Stefano Comai; Pietro Traldi
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Article
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2009
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John Wiley and Sons
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English
β 607 KB
## 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