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For: Kim ES, Yaylayan V. Identification of the Maillard reaction intermediates as divalent iron complexes in alanine/glucose/FeCl₂ model system using ESI/qTOF/MS/MS and isotope labelling technique. Curr Res Food Sci 2021;4:287-294. [PMID: 33997795 PMCID: PMC8102142 DOI: 10.1016/j.crfs.2021.04.003] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2021] [Revised: 04/07/2021] [Accepted: 04/08/2021] [Indexed: 02/02/2023] Open

For:	Kim ES, Yaylayan V. Identification of the Maillard reaction intermediates as divalent iron complexes in alanine/glucose/FeCl₂ model system using ESI/qTOF/MS/MS and isotope labelling technique. Curr Res Food Sci 2021;4:287-294. [PMID: 33997795 PMCID: PMC8102142 DOI: 10.1016/j.crfs.2021.04.003] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2021] [Revised: 04/07/2021] [Accepted: 04/08/2021] [Indexed: 02/02/2023] Open

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(The first 100,000 artilces are displayed in RCA.)