Reaction of Tryptophan with Carbohydrates: Identification and Quantitative Determination of Novel β-Carboline Alkaloids in Food
Author:
Affiliation:
1. Institut für Pharmazie und Lebensmittelchemie, Universität Würzburg, Am Hubland, 97074 Würzburg, Germany
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf0014112
Reference22 articles.
1. Electrochemistry of natural products. 7. Oxidative decarboxylation of some tetrahydro-.beta.-carbolinecarboxylic acids
2. Determination of β-carbolines in foodstuffs by high-performance liquid chromatography and high-performance liquid chromatography—mass spectrometry
3. Occurrence of 1,2,3,4-Tetrahydro-β-carboline-3-carboxylic Acid and 1-Methyl-1,2,3,4-tetrahydro-β-carboline-3-carboxylic Acid in Fruit Juices, Purees, and Jams
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2. Formation, Identification, and Occurrence of the Furan-Containing β-Carboline Flazin Derived from l-Tryptophan and Carbohydrates;Journal of Agricultural and Food Chemistry;2024-03-12
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