FORMATION OF 1-BUTYL-5-HYDROXY-METHYLPYRROLE-2-CARBOXALDEHYDE IN MAILLARD REACTION BETWEEN LACTOSE AND NU-BUTYLAMINE

被引：3

作者：

SONOBE, H ^{[1
]}

KATO, H ^{[1
]}

FUJIMAKI, M ^{[1
]}

机构：

[1] UNIV TOKYO,DEPT AGR CHEM,BUNKYO KU,TOKYO 113,JAPAN

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1977年 / 41卷 / 03期

关键词：

D O I：

10.1080/00021369.1977.10862548

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：609 / 610

页数：2

共 7 条

KATO, H .

AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1967, 31 (09) :1086-&

[2] MAILLARD REACTION PRODUCTS FORMED FROM L-RHAMNOSE AND ETHYLAMINE [J].

KATO, H ;

KURATA, T ;

FUJIMAKI, M ;

SHIGEMATSU, H .

AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1972, 36 (09) :1639-+

[3]

Kato H., 1972, Lebensmittel-Wissenschaft + Technologie, V5, P172

KATO, H ;

FUJIMAKI, M .

KATO, H .

AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1966, 30 (08) :822-&

[6]

KATO H, 1970, AGRIC BIOL CHEM, V34, P1017

[7]

KATO H, IN PRESS