Studies on the formation of furosine and pyridosine during acid hydrolysis of different Amadori products of lysine-Reference-Cited by-同舟云学术

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Studies on the formation of furosine and pyridosine during acid hydrolysis of different Amadori products of lysine

Published:2003-02-05 Issue:4 Volume:216 Page:277-283
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Krause René,Knoll Kerstin,Henle Thomas

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/s00217-002-0649-0.pdf

Reference27 articles.

1. Resmini P, Pellegrino L, Battelli G (1990) Ital J Food Sci 3:173–183

2. Italian Regulation of 15 Dezember 2000 (2000) Gazetta Ufficiale RI No. 31 07.02.2001

3. Commission Regulation (EC) No 2527/98 of 25 November 1998 (1998) Official Journal of the European Communities L 317 , 26.11.1998, pp. 14–18

4. Pompei C, Spagnolello A (1997) Meat Sci 46:139–146

5. Guerra–Hernandez E, Corzo N, Garcia–Villanova B (1998) J Cereal Sci 29:171–176

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