Studies on Radical Intermediates in the Early Stage of the Nonenzymatic Browning Reaction of Carbohydrates and Amino Acids-Reference-Cited by-同舟云学术

Studies on Radical Intermediates in the Early Stage of the Nonenzymatic Browning Reaction of Carbohydrates and Amino Acids

Published:1999-01-22 Issue:2 Volume:47 Page:379-390
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Hofmann Thomas¹,Bors Wolf¹,Stettmaier Kurt¹

Affiliation:

1. Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenbergstrasse 4, D-85748 Garching, Germany, and Institut für Strahlenbiologie, GSF Forschungszentrum für Umwelt und Gesundheit, 85746 Neuherberg, Germany

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf980626x

Reference33 articles.

1. Formation of 1-deoxy-d-erythro-2,3-hexodiulose from Amadori compounds

2. Diquaternary salts. I. Preparation and characterization of the diquaternary salts of some diazines and diazoles

3. Mechanism of Protein Modification by Glyoxal and Glycolaldehyde, Reactive Intermediates of the Maillard Reaction

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