Corrigendum to 'Prediction of CML contents in the Maillard reaction products for casein-monosaccharides model' [Food Chem. 267 (2018) 271-276]

Oh Mi-Jin; Kim Yoonsook; Lee Sang Hoon; Lee Kwang-Won; Park Ho-Young

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Corrigendum to 'Prediction of CML contents in the Maillard reaction products for casein-monosaccharides model' [Food Chem. 267 (2018) 271-276]

机译：“酪蛋白-单糖模型的美拉德反应产物中CML含量的预测”勘误[食品化学。 267（2018）271-276]

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来源
《Food Chemistry》 |2019年第25期|593-593|共1页
作者
Oh Mi-Jin; Kim Yoonsook; Lee Sang Hoon; Lee Kwang-Won; Park Ho-Young;
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作者单位

Korea Food Res Inst, Div Funct Food Res, Gyeonggi 13539, South Korea;

Korea Univ, Dept Food Biosci & Technol, Seoul 136713, South Korea;

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收录信息美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
原文格式 PDF
正文语种 eng
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1. Prediction of CML contents in the Maillard reaction products for casein-monosaccharides model [J] . Oh Mi-Jin, Kim Yoonsook, Lee Sang Hoon, Food Chemistry . 2018,第NOVa30期

机译：酪蛋白-单糖模型的美拉德反应产物中CML含量的预测
2. Corrigendum to 'Evaluation of estrogenic activity of red clover (Trifolium pratense L.) sprouts cultivated under different conditions by content of isoflavones, calorimetric study and molecular modelling' [Food Chem. 245 (2018) 324-336] [J] . Budryn Grazyna, Galazka-Czarnecka Ilona, Brzozowska Ewelina, Food Chemistry . 2018,第JULa1期

机译：“通过异黄酮含量，量热研究和分子模拟对在不同条件下种植的红三叶草（Trifolium pratense L.）芽苗菜的雌激素活性进行更正” [食品化学。 245（2018）324-336]
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机译：“甲基乙二氧基 - 氢吡吡吡吡糖酮（Mg-Hs）代替Ne-（羧甲基）-1-赖氨酸（CML）是红茶的干燥过程中的主要先进的糖糖末端产物”[食品化学。 333（2020)127499]
4. Antioxidant Activity and Chemical Properties of Crude and Fractionated Maillard Reaction Products Derived from Four Sugar-Amino Acid Maillard Reaction Model Systems [C] . XIU-MIN CHEN, DAVID D. KITTS International Symposium on the Maillard Reaction . 2008

机译：衍生自四种糖 - 氨基酸美丽反应模型系统的原油和分馏美丽反应产物的抗氧化活性和化学性质
5. Metal chelating and oxidative behaviour of Maillard reaction products extracted from model and food systems [D] . Wijewickreme, Arosha Nilmini 1997

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6. PSIII-23 Nutrient and Maillard reaction product concentrations of commercially available pet foods and treats [O] . Patricia M Oba, Nagait Hwisa, Xinhe Huang, 2019

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7. Produtos da reação de Maillard em alimentos: implicações para a saúde Maillard reaction products in foods: implications for human health [O] . Julianna Shibao, Deborah Helena Markowicz Bastos 2011

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Corrigendum to 'Prediction of CML contents in the Maillard reaction products for casein-monosaccharides model' [Food Chem. 267 (2018) 271-276]

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