Nonenzymic browning. 4. Browning reactions of 2-furfuraldehyde with protein-Reference-Cited by-同舟云学术

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Nonenzymic browning. 4. Browning reactions of 2-furfuraldehyde with protein

Published:1973-01 Issue:1 Volume:151 Page:36-40
ISSN:0044-3026
Container-title:Zeitschrift für Lebensmittel-Untersuchung und -Forschung
language:en
Short-container-title:Z Lebensm Unters Forch

Author:

Pokorný J.,Tài Phan-Trong,Janíček G.

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/BF01384279.pdf

Reference17 articles.

1. Diemair, W., Jury, E.: Z. Lebensm.-Unters.-Forsch.127, 249 (1965).

2. Brabec, J.: Zb. Výzk. Pr. Odboru Pap. Celul.1969, 52.

3. Feather, M. S.: Tetrahedron Lett.48, 4143 (1970).

4. Rodionova,Z.M.: Tr. Chim.: Abbreviation of the journal: Trudy Chimii i Chimiceskoj Technologii) Technol.1964 2, 262 5.Korenman, I. M., Rodionova, Z. M.: Tr. Chim. Chim. Technol.1962 2, 410.

5. -- Tr. Chim. Chim. Technol.1963 1, 130.

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Non-enzymatic browning of foods;Physico-Chemical Aspects of Food Processing;1995

2. Maillard Reactions: Nonenzymatic Browning in Food Systems with Special Reference to the Development of Flavor;Advances in Food Research;1986

3. Effect of Browning Reactions on the Formation of Flavour Substances;Food / Nahrung;1980

4. Veränderungen von Aminosäuren und reduzierenden Zuckern während des Röstens von Kaffee;Food / Nahrung;1974

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