Formation of 2-(5′-Hydroxymethyl-2′-formylpyrrol-1′-yl)alkanoic Acid and Its Lactone in the Maillard Reaction between D-Glucose and Amino Acid
- 1 April 1977
- journal article
- research article
- Published by Oxford University Press (OUP) in Agricultural and Biological Chemistry
- Vol. 41 (4) , 711-712
- https://doi.org/10.1080/00021369.1977.10862568
Abstract
(1977). Formation of 2-(5′-Hydroxymethyl-2′-formylpyrrol-1′-yl)alkanoic Acid and Its Lactone in the Maillard Reaction between D-Glucose and Amino Acid. Agricultural and Biological Chemistry: Vol. 41, No. 4, pp. 711-712.This publication has 1 reference indexed in Scilit:
- Formation of N‐Substituted Pyrrole‐2‐Aldehydes in the Browning Reaction Between D‐Xylose and Amino CompoundsJournal of Food Science, 1968