MAILLARD REACTION-PRODUCTS FORMED FROM D-GLUCOSE AND GLYCINE AND THE FORMATION MECHANISMS OF AMIDES AS MAJOR COMPONENTS

被引：30

作者：

HAYASE, F

KIM, SB

KATO, H

机构：

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1985年 / 49卷 / 08期

关键词：

D O I：

10.1080/00021369.1985.10867090

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：2337 / 2341

页数：5

共 13 条

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