Maillard reaction products formed from D-glucose and glycine and the formation mechanisms of amides as major components.
- 1 January 1985
- journal article
- Published by Oxford University Press (OUP) in Agricultural and Biological Chemistry
- Vol. 49 (8) , 2337-2341
- https://doi.org/10.1271/bbb1961.49.2337
Abstract
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