Non-Enzymatic Browning Reactions of Phos
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Hidalgo, F. J. ;Zamora, R. ;Alaiz, M. ;Maza, M. P. ;Mill, F. ;Vioque, E.
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Article
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1990
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John Wiley and Sons
⚖ 408 KB
The formation and properties of the fluorescent compounds originated in the browning reactions of phospholipids have been investigated. The compounds exhibited fluorescence with excitation maximum 345-350 nm and emission maximum at 420630 nm, which were similar to those of lipofuscin and fluorescent