d-Galacturonic Acid: A Highly Reactive Compound in Nonenzymatic Browning. 2. Formation of Amino-Specific Degradation Products
Author:
Affiliation:
1. Institute of Food Technology and Food Chemistry, Technical University of Berlin, Gustav-Meyer-Allee 25, 13355 Berlin, Germany
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.5b01121
Reference22 articles.
1. Effects of Pulsed Electric Fields on the Quality of Orange Juice and Comparison with Heat Pasteurization
2. Ultraviolet spectrophotometric determination of hexoses, pentoses, and uronic acids after their reactions with concentrated sulfuric acid
3. d-Galacturonic Acid as a Highly Reactive Compound in Nonenzymatic Browning. 1. Formation of Browning Active Degradation Products
4. Die Umsetzung von D‐Glucuronsäure und D‐Galakturonsäure mit Aminosäuren zu‐ 1‐ N ‐Aminosäure‐1‐desoxy‐fructuronsäuren und 1‐ N ‐Aminosäure‐1‐desoxy‐tagaturonsäuren („Fructuron‐und Tagaturon‐Aminosäuren”︁)
5. Bildung und Stabilit�t von Amadori-Verbindungen in wasserarmen Modellsystemen
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