Recent Advances in the Analysis of Coloured Maillard Reaction Products-Reference-Cited by-同舟云学术

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Recent Advances in the Analysis of Coloured Maillard Reaction Products

Published:2005 Issue: Volume: Page:76-81
ISSN:
Container-title:The Maillard Reaction in Foods and Medicine
language:
Short-container-title:

Author:

Ames Jennifer M.,Bailey Richard G.,Mann John

Publisher

Elsevier

Link

http://woodhead.metapress.com/index/X748M01646467708.pdf

Reference16 articles.

1. Chemical structure of colored Maillard reaction products;Rizzi;Food Rev. Int.,1997

2. Studien zur Maillard-reaktion. Struktur eines farbigen produktes aus pentosen;Severin;Chem. Mikrobiol. Technol. Lebensm.,1972

3. Browning reactions of pentoses with amines;Ledl;Z. Lebesm.-Unters.-Forsch.,1978

4. Coloured compounds formed by the interaction of glycine and xylose;Nursten,1983

5. Coloured compounds formed by the interaction of glycine and xylose;Nursten;Food Chem.,1986

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