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VOLATILE AND NON-VOLATILE MAILLARD REACTION-PRODUCTS BETWEEN L-LYSINE AND D-GLUCOSE

被引：16
作者：
KATO, H
NAKAYAMA, T
SUGIMOTO, S
HAYASE, F
机构：
来源：
AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1982年 / 46卷 / 10期
关键词：
D O I：
10.1080/00021369.1982.10865480
中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
摘要：
引用
收藏
页码：2599 / 2600
页数：2
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[2]  
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[3]   FORMATION OF EPSILON-(2-FORMYL-5-HYDROXYMETHYL-PYRROL-1-YL)-L-NORLEUCINE IN THE MAILLARD REACTION BETWEEN D-GLUCOSE AND L-LYSINE [J].
NAKAYAMA, T ;
HAYASE, F ;
KATO, H .
AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1980, 44 (05) :1201-1202
[4]  
OLSSON K, 1981, PROG FOOD NUTR SCI, V5, P47
[5]  
SELF R, 1967, CHEM PHYSL FLAVOR, P364
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