THE AMINO ACID-SUGAR REACTION
Author:
Publisher
Elsevier BV
Subject
Cell Biology,Molecular Biology,Biochemistry
Reference7 articles.
1. The Relation of the Amino Acid-Sugar Reaction to The Nutritive Value of Protein Hydrolysates
2. Changes in Stored Dried Eggs: Source of Fluorescence
3. Role of phosphlipides and Aldehydes in Discoloration
4. Spectrophotometric and Fluoro. metric Measurement of Changes in Lipides
5. Industrial Aspects of Browning Reaction
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1. Changes in ultraviolet absorption of aldoses during thermal decomposition in dilute aqueous solution;Recueil des Travaux Chimiques des Pays-Bas;2010-09-02
2. Untersuchungen zur analytischen und physiologischen Charakterisierung der Aminosäurenschädigung bei Hitzebehandlung von Nahrungs- und Futtermitteln;Zeitschrift für Tierphysiologie Tierernährung und Futtermittelkunde;2009-10-09
3. Fluorescence from the Maillard Reaction and its Potential Applications in Food Science;Critical Reviews in Food Science and Nutrition;2005-09
4. Biochemical aspects;Food Storage Stability;1997-12-29
5. Chemical structure of colored maillard reaction products;Food Reviews International;1997-02
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