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bw2318木虫 (小有名气)
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[求助]
食品专业的 几句话，求帮忙翻译下
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| In Maillard chemistry, the Strecker degradation is basically produced between a-dicarbonyl compounds produced by carbohydrate dehydratation or fragmentation (1- or 3-deoxyosones, glyoxal, 2,3-butanedione, 2-oxo-propanal, etc.) and amino acids (Guerra & Yaylayan, 2013; Zamora & Hidalgo, 2015). In addition, other carbonyl compounds, or their precursors, are also able to degrade amino acids. Thus, the ability of lipid-derived reactive carbonyls (Hidalgo & Zamora, 2004), amino acid-derived reactive carbonyls (Hidalgo, Alcón, & Zamora, 2013), polyphenol-derived quinones (Rizzi, 2006), and polyphenols (Delgado, Zamora, & Hidalgo, 2015) for producing the Strecker degradation of amino acidshas also been described. |
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