Hexose-amino acid degradation studies involving formation of pyrroles, furans, and other low molecular weight products
- 1 May 1977
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 25 (3) , 641-644
- https://doi.org/10.1021/jf60211a056
Abstract
No abstract availableThis publication has 1 reference indexed in Scilit:
- Some compounds formed during nonenzymic browning of orange powderJournal of Agricultural and Food Chemistry, 1967