Untersuchungen zur Reaktion von Aminos uren mita-Dicarbonylverbindungen
- 1 September 1979
- journal article
- orginalarbeiten
- Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 168 (5) , 368-373
- https://doi.org/10.1007/bf01186494
Abstract
No abstract availableKeywords
This publication has 14 references indexed in Scilit:
- Non-Enzymic Transamination of Unsaturated Carbonyls: A General Source of Nitrogenous Flavor Compounds in FoodsPublished by American Chemical Society (ACS) ,1976
- Factors affecting the Maillard browning reaction between sugars and amino acids. Nonenzymic browning of dehydrated orange juiceJournal of Agricultural and Food Chemistry, 1974
- Formation of N-alkyl-2-acylpyrroles and aliphatic aldimines in model nonenzymic browning reactionsJournal of Agricultural and Food Chemistry, 1974
- Studies on the Strecker Degradation of Alanine with GlyoxalBioscience, Biotechnology, and Biochemistry, 1972
- Influence of acidity on the reaction of ninhydrin with amino acidsAnalytical Chemistry, 1972
- Studies on the Decarboxylation of Amino Acids with GlyoxalBioscience, Biotechnology, and Biochemistry, 1971
- A Kinetic Study of the Ninhydrin Reaction*Biochemistry, 1966
- The Strecker Degradation of α-Amino Acids.Chemical Reviews, 1952
- 29. Triad prototropic systems. Part I. The mobility of the azomethine system during decarboxylationJournal of the Chemical Society, 1950
- S 36. The electronic interpretation of the strecker degradationJournal of the Chemical Society, 1949