Studies on the role of 3-deoxy-D-erythro-glucosulose (3-deoxyglucosone) in nonenzymic browning. Evidence for involvement in a Strecker degradation-Reference-Cited by-同舟云学术

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Studies on the role of 3-deoxy-D-erythro-glucosulose (3-deoxyglucosone) in nonenzymic browning. Evidence for involvement in a Strecker degradation

Published:1988-07 Issue:4 Volume:36 Page:677-680
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Ghiron Arlene F.,Quack Birgit,Mawhinney Thomas P.,Feather Milton S.

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf00082a002

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3. Formation and degradation of 3‐deoxyglucosone as a key intermediate for ageing indicators during wort boiling;Journal of the Institute of Brewing;2021-01

4. Analytical pyrolysis of caramel colours and of Maillard browning polymers;Analytical Pyrolysis of Natural Organic Polymers;2021

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