Tris(2-deoxy-2-l-ascorbyl)amine: a novel compound related to a fairly stable free radical
Author:
Publisher
Elsevier BV
Subject
Organic Chemistry,Drug Discovery,Biochemistry
Reference8 articles.
1. Development of novel free radicals during the amino-carbonyl reaction of sugars with amino acids
2. Electron spin resonance spectral study on the structure of the novel free radical products formed by the reactions of sugars with amino acids or amines
3. FREE RADICAL PRODUCT FORMED BY THE REACTION OF DEHYDROASCORBIC ACID WITH AMINO ACIDS
4. Formation of free-radical products by the reaction of dehydroascorbic acid with amino acids
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1. 2, 3, 4-Furantriones;Advances in Heterocyclic Chemistry;1992
2. Oxidized ascorbic acid and reaction products between ascorbic and amino acids might constitute part of age pigments;Mechanisms of Ageing and Development;1991-11
3. Chemistry of Maillard Reactions: Recent Studies on the Browning Reaction Mechanism and the Development of Antioxidants and Mutagens;Advances in Food Research;1988
4. Red Pigment Formation by the Reaction of Oxidized Ascorbic Acid and Protein in a Food Model System of Low Moisture Content;Agricultural and Biological Chemistry;1985-11
5. Contributions of electron spin resonance spectroscopy to the study of vitamins C, E and K;Reviews of Chemical Intermediates;1985-03
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