Reactive intermediates and carbohydrate fragmentation in Maillard chemistry

Author:

Weenen H.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference32 articles.

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2. 3-Deoxyglycosuloses (3-deoxyglycosones) and the degradation of carbohydrates;Anet;Advances in Carbohydrate Chemistry,1964

3. Formation of glucosyl-deoxyosones from Amadori compounds of maltose;Beck;Z. Lebensm. Unters. Forsch.,1989

4. Potent odorants of the roasted powder and brew of Arabica coffee;Blank;Z. Lebensm. Unters. Forsch.,1992

5. Kinetics and mechanism of the reaction between 3-deoxyhexosulose and thiols;Edwards;Foods Additives and Contaminants,1992

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