Open AccessPronase hydrolysis as a pretreatment for quantifying Maillard intermediates during toasting of cornflakes
Author(s) -
Mario A. Cueto,
Abel Eduardo Farroni,
María del Pilar Buera
Publication year - 2016
Publication title -
international journal of food studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.239
H-Index - 11
ISSN - 2182-1054
DOI - 10.7455/ijfs.v5i1.311
Subject(s) - maillard reaction , pronase , hydrolysis , chemistry , fluorescence , organic chemistry , chromatography , trypsin , physics , quantum mechanics , enzyme