Ontology highlight
ABSTRACT:
SUBMITTER: Kim ES
PROVIDER: S-EPMC7691150 | biostudies-literature | 2020 Nov
REPOSITORIES: biostudies-literature
Kim Eun Sil ES Yaylayan Varoujan V
Current research in food science 20201028
Sugar degradation products generated through thermal treatment of foods are considered the key precursors for various flavor compounds, toxicants and browning, but their high reactivity makes their detection difficult. In this study, a convenient analytical procedure for profiling of various reactive sugar intermediates having enediol or α -dicarbonyl moieties through complexation with divalent metal ions combined with electrospray ionization/quadrupole time-of-flight mass spectrometry was devel ...[more]