New Imidazoles Formed in Nonenzymatic Browning Reactions
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1989.tb05155.x/fullpdf
Reference21 articles.
1. Mutagens in Cooked Foods: Possible Consequences of the Maillard Reaction
2. EXAMINATION OF SOME BREWING MATERIALS AND CARAMELS FOR THE POSSIBLE OCCURRENCE OF 4-METHYLIMIDAZOLE
3. On the Reaction of Dipeptides with Dicarbonyl Compounds
4. Ueber die Einwirkung des Ammoniaks auf Glyoxal
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