Generation of Proline-Specific Maillard Compounds by the Reaction of 2-Deoxyglucose with Proline-Reference-Cited by-同舟云学术

Generation of Proline-Specific Maillard Compounds by the Reaction of 2-Deoxyglucose with Proline

Published:1997-08-01 Issue:8 Volume:45 Page:2996-2999
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Chen Chung-Wen¹,Lu Guangyuan¹,Ho Chi-Tang¹

Affiliation:

1. Department of Food Science, Cook College, New Jersey Agricultural Experiment Station, Rutgers, The State University of New Jersey, New Brunswick, New Jersey 08903

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf970197n

Reference15 articles.

1. Thermal analysis of 1-deoxy-1-glycino-d-fructose and 1-β-alanino-1-deoxy-d-fructose

2. Assignment of bitter almond oil to natural and synthetic sources by stable isotope ratio analysis

3. Pyrolysis/GC/MS Analysis of 1-[(2'-carboxyl)pyrrolidinyl]-1-deoxy-D-fructose (Proline Amadori Compound)

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