PROOF OF 2,3-DIHYDRO-3,5-DIHYDROXY-6-METHYL-4H-PYRAN-4-ON IN FOODS STUDIES ON MAILLARD REACTION .11.

被引：34

作者：

LEDL, F ^{[1
]}

SCHNELL, W ^{[1
]}

SEVERIN, T ^{[1
]}

机构：

[1] UNIV MUNCHEN,INST PHARM & LEBENSMITTEL,D-8000 MUNCHEN 2,BUNDES REPUBLIK

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1976年 / 160卷 / 04期

关键词：

D O I：

10.1007/BF01106326

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：367 / 370

页数：4

共 8 条

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[4] SEVERIN T, 1968, Z LEBENSM UNTERS FOR, V137, P4
[5] 2,3-DIHYDRO-3,5-DIHYDROXY-6-METHYL-4H-PYRAN-4-ONE, A DEGRADATION PRODUCT OF A HEXOSE
SHAW, PE
TATUM, JH
BERRY, RE
[J]. CARBOHYDRATE RESEARCH, 1971, 16 (01) : 207 - &
[6] SHAW PHILIP E., 1967, CARBOHYD RES, V5, P266, DOI 10.1016/S0008-6215(00)80500-5
[7] SOME COMPOUNDS FORMED DURING NONENZYMIC BROWNING OF ORANGE POWDER
TATUM, JH
SHAW, PE
BERRY, RE
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1967, 15 (05) : 773 - &
[8] Tressl R., 1974, Monatsschrift fuer Brauerei, V27, P98