Relative reactivities of glucose and galactose in browning and pyruvaldehyde formation in sugar/glycine model systems-Reference-Cited by-同舟云学术

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Relative reactivities of glucose and galactose in browning and pyruvaldehyde formation in sugar/glycine model systems

Published:2005-10 Issue:4 Volume:92 Page:597-605
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

CHEN S,JIN S,CHEN C

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Cited by 41 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

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3. Kinetics of Browning and Structural Changes During Non-Enzymatic Reactions in the L-Ascorbic Acid/Threonine Model System;2024

4. Encapsulation of Resveratrol in Nanosheet Structured Sodium Caseinate Dialdehyde Β-Cyclodextrin Conjugate with Enhanced Physicochemical Properties;2024

5. A novel process for developing a quantitative chromatographic fingerprint analysis method based on analytical quality by design: A case study of Xiaochaihu capsules;Microchemical Journal;2023-11

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