𝔖 Bobbio Scriptorium
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Forty years of the Novo-Lipetsk Metallurgical Plant

✍ Scribed by S. V. Kolpakov


Publisher
Springer US
Year
1974
Tongue
English
Weight
305 KB
Volume
18
Category
Article
ISSN
0026-0894

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## Abstract The Maillard reaction products (MRPs) most widely used as markers of the nutritional quality of foods are furosine, __N__^Ξ΅^‐carboxymethyllysine (CML), hydroxymethylfurfural, pyrraline, pentosidine and pronyl‐lysine. One of the MRPs identified first was furosine, which was quantified in