Why we should speak of glycation reactions, or of aminocarbonyl reactions, instead of Maillard reactions - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement
Journal Articles IMARS Highlights Year : 2023

Why we should speak of glycation reactions, or of aminocarbonyl reactions, instead of Maillard reactions

Abstract

As the number of scientific publications dealing with "Maillard reactions" is increasing, we have to admit that reactions between saccharides and amino compounds were discovered and investigated well before Louis-Camille Maillard, with scientists such as
Fichier principal
Vignette du fichier
IMARS Highlights May2023 Volume 18 Number 3 HTHIS.pdf (1.36 Mo) Télécharger le fichier
Origin Files produced by the author(s)

Dates and versions

hal-04101810 , version 1 (21-05-2023)

Identifiers

  • HAL Id : hal-04101810 , version 1

Cite

Hervé This, Vo Kientza. Why we should speak of glycation reactions, or of aminocarbonyl reactions, instead of Maillard reactions. IMARS Highlights, 2023, 18 (3), pp.5-18. ⟨hal-04101810⟩
106 View
30 Download

Share

More