FORMATION OF N-SUBSTITUTED PYRROLE-2-ALDEHYDES IN BROWNING REACTION BETWEEN D-XYLOSE AND AMINO COMPOUNDS

被引：54

作者：

KATO, H

FUJIMAKI, M

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1968年 / 33卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1968.tb03651.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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页码：445 / &

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