Formation of maltosine, a product of the Maillard reaction with a pyridone structure-Reference-Cited by-同舟云学术

Formation of maltosine, a product of the Maillard reaction with a pyridone structure

Published:1989-03 Issue:3 Volume:188 Page:207-211
ISSN:0044-3026
Container-title:Zeitschrift für Lebensmittel-Untersuchung und -Forschung
language:en
Short-container-title:Z Lebensm Unters Forch

Author:

Ledl Franz,Osiander Helga,Pachmayr Otto,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/BF02112876.pdf

Reference16 articles.

1. Paulsen H, Pflughaupt KW (1980) In: Pigman W, Horton D (eds) The carbohydrates: chemistry and biochemistry, vol 1B, 2nd edn. Academic Press, New York, p 881

2. Erbersdobler H, Zucker H (1966) Milchwissenschaft 21:564 Heyns K, Heukeshoven J, Brose K-H (1968) Angew Chem 80:627

3. Finot PA, Bricout J, Viani R, Mauron J (1968) Experienta 24:1097

4. Finot PA, Mauron J (1972) Helv Chem Acta 55:1153

5. Finot PA, Magnenat E (1981) Prog Food Nutr Sci 5:193

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