S. EgoramaipholI. BitschMahidol University2018-06-142018-06-141988-01-01Nutrition Reports International. Vol.38, No.4 (1988), 833-841002966352-s2.0-0024263052https://repository.li.mahidol.ac.th/handle/20.500.14594/15483Effect 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.Mahidol UniversityAgricultural and Biological SciencesBiochemistry, Genetics and Molecular BiologyMedicineArticleSCOPUS