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- Conditions and Mechanism of Formation of the Maillard Reaction Pigment, Furpenthiazinate, in a Model System and in Some Acid Hydrolyzates of Foods and its Biological Properties.: This article investigates the conditions and mechanisms under which ᴅ-(−)-Ribose participates in the Maillard reaction to form bioactive pigments like Furpenthiazinate. It details the implications for food chemistry and the nutritional properties of processed foods (Noda et al., 2024).
法律資訊
Vetec is a trademark of Merck KGaA, Darmstadt, Germany
儲存類別代碼
11 - Combustible Solids
水污染物質分類（WGK）
WGK 3
閃點（°F）
Not applicable
閃點（°C）
Not applicable
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