Publication:
Interactions between Maillard browning products and thiamin in rats

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dc.contributor.authorS. Egoramaipholen_US
dc.contributor.authorI. Bitschen_US
dc.contributor.otherMahidol Universityen_US
dc.date.accessioned2018-06-14T09:06:14Z
dc.date.available2018-06-14T09:06:14Z
dc.date.issued1988-01-01en_US
dc.description.abstractEffect of Maillard browning products on thiamin metabolism was studied in rats. In chronic experiment, daily administration of Maillard browning products over a period of 21 days caused a slight 'thiamin-sparing' effect in thiamin-deficient rats. No difference in thiamin metabolism was observed under acute application of Maillard browning products, although the dose of Maillard products was twice as in the chronic experiment.en_US
dc.identifier.citationNutrition Reports International. Vol.38, No.4 (1988), 833-841en_US
dc.identifier.issn00296635en_US
dc.identifier.other2-s2.0-0024263052en_US
dc.identifier.urihttps://repository.li.mahidol.ac.th/handle/20.500.14594/15483
dc.rightsMahidol Universityen_US
dc.rights.holderSCOPUSen_US
dc.source.urihttps://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=0024263052&origin=inwarden_US
dc.subjectAgricultural and Biological Sciencesen_US
dc.subjectBiochemistry, Genetics and Molecular Biologyen_US
dc.subjectMedicineen_US
dc.titleInteractions between Maillard browning products and thiamin in ratsen_US
dc.typeArticleen_US
dspace.entity.typePublication
mu.datasource.scopushttps://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=0024263052&origin=inwarden_US

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