PERSONAL Sign in with your SPIE account to access your personal subscriptions or to use specific features such as save to my library, sign up for alerts, save searches, etc.
The Maillard reaction was studied from a prebiotic point of view. We have shown that the Maillard reaction between ribose and common amino acids occurs readily in the solid state at 65°C. The C-13 NMR spectra of the solid insoluble Maillard products of ribose and serine, or alanine or isoleucine were compared to the spectrum of the insoluble organic carbon on Murchison.
Vera M. Kolb,Milica Bajagic,William Zhu, andGeorge D. Cody
"Prebiotic significance of the Maillard reaction", Proc. SPIE 5906, Astrobiology and Planetary Missions, 59060T (22 September 2005); https://doi.org/10.1117/12.625465
ACCESS THE FULL ARTICLE
INSTITUTIONAL Select your institution to access the SPIE Digital Library.
PERSONAL Sign in with your SPIE account to access your personal subscriptions or to use specific features such as save to my library, sign up for alerts, save searches, etc.
The alert did not successfully save. Please try again later.
Vera M. Kolb, Milica Bajagic, William Zhu, George D. Cody, "Prebiotic significance of the Maillard reaction," Proc. SPIE 5906, Astrobiology and Planetary Missions, 59060T (22 September 2005); https://doi.org/10.1117/12.625465