Development of Stable Isotope Dilution Assays for the Quantitation of Amadori Compounds in Foods
Author:
Affiliation:
1. Deutsche Forschungsanstalt für Lebensmittelchemie, Lise-Meitner-Straße 34, D-85354 Freising, Germany
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf501464g
Reference14 articles.
1. Formation of Aroma-Active Strecker-Aldehydes by a Direct Oxidative Degradation of Amadori Compounds
2. Synthesis and Sensory Characterization of Novel Umami-Tasting Glutamate Glycoconjugates
3. Nachweis von Maillard-Produkten in Malzen, Bieren und Braucouleuren
4. Detection of Amadori Compounds in Heated Foods
5. Bildung und Stabilit�t von Amadori-Verbindungen in wasserarmen Lebensmitteln
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