ELECTRON-SPIN RESONANCE SPECTRAL STUDY ON STRUCTURE OF NOVEL FREE-RADICAL PRODUCTS FORMED BY REACTIONS OF SUGARS WITH AMINO-ACIDS OR AMINES

被引：57

作者：

HAYASHI, T ^{[1
]}

OHTA, Y ^{[1
]}

NAMIKI, M ^{[1
]}

机构：

[1] NAGOYA UNIV,FAC AGR,DEPT FOOD SCI & TECHNOL,NAGOYA,AICHI 464,JAPAN

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1977年 / 25卷 / 06期

关键词：

D O I：

10.1021/jf60214a047

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

收藏

页码：1282 / 1287

页数：6

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