NON-ENZYMATIC BROWNING REACTIONS OF DIHYDROXYACETONE WITH AMINO-ACIDS OR THEIR ESTERS

被引：12

作者：

KAWASHIMA, K

ITOH, H

CHIBATA, I

机构：

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1980年 / 44卷 / 07期

关键词：

D O I：

10.1080/00021369.1980.10864173

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：1595 / 1599

页数：5

共 19 条

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[2]

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EICHNER, K ;

KAREL, M .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1972, 20 (02) :218-&

[4]

Greenstein JD, 1961, CHEM AMINO ACIDS, P925

[5]

Hodge J. E, 1967, S FOODS CHEM PHYSL F, P465

[6] ANTIOXIDANT ACTIVITY OF BROWNING PRODUCTS OF TRIOSE SUGAR AND AMINO-ACID [J].

ITOH, H ;

KAWASHIMA, K ;

CHIBATA, I .

AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1975, 39 (01) :283-284

[7] ANTIOXIDANT ACTIVITY OF BROWNING PRODUCTS PREPARED FROM LOW-MOLECULAR CARBONYL-COMPOUNDS AND AMINO-ACIDS [J].

KAWASHIMA, K ;

ITOH, H ;

CHIBATA, I .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1977, 25 (01) :202-204

[8] LYSINE SULFITE, A NOVEL VERSATILE SALT [J].

KAWASHIMA, K ;

ITOH, H ;

CHIBATA, I .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1978, 26 (03) :732-734

[9]

KAWASHIMA K, 1977, NEW FOOD IND, V19, P21

[10]

Loncin M., 1968, Journal of Food Technology, V3, P131, DOI 10.1108/10610429410061906

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