REACTIONS BETWEEN AMINO-ACIDS, ORGANIC ACIDS AND SUGARS IN FREEZE-DRIED APRICOTS

被引：17

作者：

ANET, EFLJ

REYNOLDS, TM

机构：

来源：

NATURE | 1956年 / 177卷 / 4519期

关键词：

D O I：

10.1038/1771082c0

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：1082 / 1083

页数：2

共 10 条

[1]

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[3]

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[4] SOME BIOCHEMICALLY RELEVANT PROPERTIES OF N-SUBSTITUTED FRUCTOSAMINES DERIVED FROM AMINO-ACIDS AND N-ARYLGLUCOSYLAMINES [J].

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[5] INTERACTION BETWEEN SIMPLE SUGARS AND AMINO-ACIDS [J].

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PARTRIDGE, SM .

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STADTMAN, ER .

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[7] THE AMADORI REARRANGEMENT UNDER NEW CONDITIONS AND ITS SIGNIFICANCE FOR NON-ENZYMATIC BROWNING REACTIONS [J].

HODGE, JE ;

RIST, CE .

JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1953, 75 (02) :316-322

[8] DEHYDRATED FOODS - CHEMISTRY OF BROWNING REACTIONS IN MODEL SYSTEMS [J].

HODGE, JE .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1953, 1 (15) :928-943

[9] DISPLACEMENT CHROMATOGRAPHY ON SYNTHETIC ION-EXCHANGE RESINS .8. A SYSTEMATIC METHOD FOR THE SEPARATION OF AMINO-ACIDS [J].

PARTRIDGE, SM ;

BRIMLEY, RC .

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[10]

SCHWIMMER S, 1953, J AM CHEM SOC, V75, P4885

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