FORMATION OF 1-AMINO-1,4-DIDEOXY-2,3-HEXODIULOSES AND 2-AMINOACETYLFURANS IN THE MAILLARD REACTION

被引：25

作者：

HUBER, B

LEDL, F

机构：

[1] UNIV STUTTGART,INST LEBENSMITTELCHEM & ANALYT CHEM,PFAFFENWALDRING 55,W-7000 STUTTGART 80,GERMANY

[2] UNIV MUNICH,INST PHARM & LEBENSMITTELCHEM,W-8000 MUNICH 2,GERMANY

来源：

CARBOHYDRATE RESEARCH | 1990年 / 204卷

关键词：

D O I：

10.1016/0008-6215(90)84037-U

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

[No abstract available]

引用

页码：215 / 220

页数：6

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[10] FORMATION OF 2-(2-FUROYL)-4(5)-(2-FURYL)-1H-IMIDAZOLE IN THE MAILLARD REACTION [J].

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