Formation of acids, lactones and esters through the Maillard reaction-Reference-Cited by-同舟云学术

Formation of acids, lactones and esters through the Maillard reaction

Published:1990-03 Issue:3 Volume:190 Page:212-216
ISSN:0044-3026
Container-title:Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung
language:en
Short-container-title:Z Lebensm Unters Forch

Author:

Beck Jakob,Ledl Franz,Sengl Manfred,Severin Theodor

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/BF01192968.pdf

Reference15 articles.

1. Baltes W (1980) Lebensm Chem Ger Chem 34:39

2. Ledl F, Fritsch G, Hiebl J, Pachmayr O, Severin T (1986) In: Fujimaki M, Namiki M, Kato H (eds) Amino-carbonyl reactions in food and biological systems, Elsevier, Amsterdam Oxford New York Tokyo, p 173

3. Olsson K, Pernemalm PA, Theander O (1978) Acta Chem Scand 32:249

4. Hayase F, Kato H (1985) Agric Biol Chem 49:467

5. Corbett WM (1963) In: Methods in Carbohydrate Chemistry, vol II. Academic Press, New York, p 482

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