FORMATION OF REDUCING SUBSTANCES IN THE MAILLARD REACTION BETWEEN D-GLUCOSE AND GAMMA-AMINOBUTYRIC-ACID

被引：23

作者：

NINOMIYA, M

MATSUZAKI, T

SHIGEMATSU, H

机构：

[1] Tobacco Science Research Laboratory, Japan Tobacco Inc., 6-2 Umegaoka, Midori-ku

来源：

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | 1992年 / 56卷 / 05期

关键词：

D O I：

10.1271/bbb.56.806

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：806 / 807

页数：2

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