EVALUATION OF KINETIC-PARAMETERS FOR A GLUCOSE-LYSINE MAILLARD REACTION

[1] Adrian J, 1967, Ann Nutr Aliment, V21, P129

[2] LYSINE BLOCKADE VIA MAILLARDS REACTION .I. SYNTHESIS OF N-(1-DESOXY-D-FRUCTOS-1-YL)-L-LYSINE AND N-(1-DESOXY-D-LACTULOS-1-YL)-L-LYSINE [J]. HELVETICA CHIMICA ACTA, 1969, 52 (06) : 1488 - &

[3] FINOT PA, 1979, P INT S MAILLARD REA

[4] HURRELL RF, 1980, FOOD HLTH SCI TECHNO, P369

[5] KINETICS OF THE PRODUCTION OF BIOLOGICALLY-ACTIVE MAILLARD BROWNED PRODUCTS IN APRICOT AND GLUCOSE-L-TRYPTOPHAN [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1979, 27 (03) : 478 - 482

[6] MOFFAT ED, 1959, ANAL CHEM, V31, P427

[7] SHERR B, 1979, 39TH NAT M I FOOD TE

[8] NONENZYMATIC BROWNING KINETICS IN AN INTERMEDIATE MOISTURE MODEL SYSTEM - EFFECT OF GLUCOSE TO LYSINE RATIO [J]. JOURNAL OF FOOD SCIENCE, 1976, 41 (05) : 981 - 983

[1] Adrian J, 1967, Ann Nutr Aliment, V21, P129

[2] LYSINE BLOCKADE VIA MAILLARDS REACTION .I. SYNTHESIS OF N-(1-DESOXY-D-FRUCTOS-1-YL)-L-LYSINE AND N-(1-DESOXY-D-LACTULOS-1-YL)-L-LYSINE [J]. HELVETICA CHIMICA ACTA, 1969, 52 (06) : 1488 - &

[3] FINOT PA, 1979, P INT S MAILLARD REA

[4] HURRELL RF, 1980, FOOD HLTH SCI TECHNO, P369

[5] KINETICS OF THE PRODUCTION OF BIOLOGICALLY-ACTIVE MAILLARD BROWNED PRODUCTS IN APRICOT AND GLUCOSE-L-TRYPTOPHAN [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1979, 27 (03) : 478 - 482

[6] MOFFAT ED, 1959, ANAL CHEM, V31, P427

[7] SHERR B, 1979, 39TH NAT M I FOOD TE

[8] NONENZYMATIC BROWNING KINETICS IN AN INTERMEDIATE MOISTURE MODEL SYSTEM - EFFECT OF GLUCOSE TO LYSINE RATIO [J]. JOURNAL OF FOOD SCIENCE, 1976, 41 (05) : 981 - 983