## Abstract The Maillard reaction products (MRPs) most widely used as markers of the nutritional quality of foods are furosine, __N__^Ξ΅^βcarboxymethyllysine (CML), hydroxymethylfurfural, pyrraline, pentosidine and pronylβlysine. One of the MRPs identified first was furosine, which was quantified in
The Edsel: Forty Years as a Symbol of Failure
β Scribed by TOM DICKE
- Book ID
- 109170617
- Publisher
- Wiley (Blackwell Publishing)
- Year
- 2010
- Tongue
- English
- Weight
- 92 KB
- Volume
- 43
- Category
- Article
- ISSN
- 0022-0384
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