FLUORESCENT COMPOUNDS AND NON-ENZYMATIC BROWNING

被引：25

作者：

BURTON, HS

PANDHI, PN

BILTCLIFFE, DO

MCWEENY, DJ

机构：

来源：

NATURE | 1962年 / 196卷 / 4858期

关键词：

D O I：

10.1038/196948a0

中图分类号：

O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];

学科分类号：

07 ; 0710 ; 09 ;

摘要：

引用

页码：948 / &

共 18 条

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[2]

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[3]

BURTON HS, 1962, CHEM IND-LONDON, P219

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BILTCLIFFE, DO ;

MCWEENY, DJ .

NATURE, 1962, 196 (4849) :40-&

[5]

BURTON HS, 1962, 1 INT C FOOD SCI TEC

[6]

BURTON HS, 1962, MAY AGR RES COUNC C

[7]

BURTON HS, IN PRESS

[8] NEW PATHWAYS IN THE OXIDATIVE METABOLISM OF AROMATIC COMPOUNDS BY MICRO-ORGANISMS [J].

DAGLEY, S ;

EVANS, WC ;

RIBBONS, DW .

NATURE, 1960, 188 (4750) :560-566

[9]

ELLIS GP, 1959, ADV CARBOHYD CHEM, V14, P63

[10] DETERIORATION OF DRIED FRUITS .1. THE EFFECT OF SUGARS AND OF FURFURALS [J].

HAAS, VA ;

STADTMAN, ER ;

STADTMAN, FH ;

MACKINNEY, G .

JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1948, 70 (11) :3576-3579

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