3-Deoxypentosulose: An α-Dicarbonyl Compound Predominating in Nonenzymatic Browning of Oligosaccharides in Aqueous Solution
Author:
Affiliation:
1. Institut für Lebensmittelchemie, Technische Universität Berlin, Gustav-Meyer-Allee 25, D-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/jf011107o
Reference19 articles.
1. Die Maillard-Reaktion in Lebensmitteln und im menschlichen Körper – neue Ergebnisse zu Chemie, Biochemie und Medizin
2. Reactive intermediates and carbohydrate fragmentation in Maillard chemistry
3. Reactive Maillard intermediates leading to coloured products ? 5-hydroxymethyl- and 5-(1,2-dihydroxyethyl)-3(2H)-furanone
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