4-Alkylidene-2-imino-5-[4-alkylidene-5-oxo-1,3-imidazol-2-inyl]aza- methylidene-1,3-imidazolidineA Novel Colored Substructure in Melanoidins Formed by Maillard Reactions of Bound Arginine with Glyoxal and Furan-2-carboxaldehyde-Reference-Cited by-同舟云学术

4-Alkylidene-2-imino-5-[4-alkylidene-5-oxo-1,3-imidazol-2-inyl]aza- methylidene-1,3-imidazolidineA Novel Colored Substructure in Melanoidins Formed by Maillard Reactions of Bound Arginine with Glyoxal and Furan-2-carboxaldehyde

Published:1998-09-12 Issue:10 Volume:46 Page:3896-3901
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Hofmann Thomas¹

Affiliation:

1. Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenbergstrasse 4, D-85748 Garching, Germany

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf980396m

Reference16 articles.

1. Stoffe vom Huminsäuretyp in Röstkaffee-Extrakten

2. Determination of the Chemical Structure of novel colored 1H-pyrrol-3(2H)-one derivatives formed byMaillard-type reactions

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