CHEMISTRY OF NON-ENZYMIC BROWNING .4. DETERMINATION OF AMINO ACIDS AND AMINO ACID-DEOXYFRUCTOSES IN BROWNED FREEZE-DRIED APRICOTS

被引：19

作者：

INGLES, DL

REYNOLDS, TM

机构：

来源：

AUSTRALIAN JOURNAL OF CHEMISTRY | 1958年 / 11卷 / 04期

关键词：

D O I：

10.1071/CH9580575

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

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页码：575 / 580

页数：6

相关论文

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[2] CHEMISTRY OF NON-ENZYMIC BROWNING .1. REACTIONS BETWEEN AMINO ACIDS, ORGANIC ACIDS, AND SUGARS IN FREEZE-DRIED APRICOTS AND PEACHES [J].

ANET, EFLJ ;

REYNOLDS, TM .

AUSTRALIAN JOURNAL OF CHEMISTRY, 1957, 10 (02) :182-192

[3]

MOORE S, 1954, J BIOL CHEM, V211, P907

[4] WATER-SOLUBLE CONSTITUENTS OF FRUIT .6. THE AMINO ACIDS IN APRICOTS AND PEACHES [J].

REYNOLDS, TM .

AUSTRALIAN JOURNAL OF CHEMISTRY, 1957, 10 (02) :198-202