Bildung eines Pyridon-Derivates aus Maltose und Lactose
- 1 January 1976
- journal article
- abstracts
- Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 161 (2) , 119-124
- https://doi.org/10.1007/bf01112854
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
- 2,3-Dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one, a degradation product of a hexoseCarbohydrate Research, 1971
- Degradation of d-glucose with acetic acid and methylamineCarbohydrate Research, 1970
- Syntheses of N-Substituted-3-glucosyloxy-2-methyl-4-pyridones and Their AglyconesYAKUGAKU ZASSHI, 1970
- Studien zur maillard-reaktionZeitschrift für Lebensmittel-Untersuchung und Forschung, 1968
- The Structure of Isomaltol1The Journal of Organic Chemistry, 1964
- Chemistry of Nonenzymic Browning I. The Reaction between Aldoses and AminesPublished by Elsevier ,1963
- Über γ‐Pyrone und γ‐Pyridone, II. Mitteil.): Darstellung und Eigenschaften einiger substituierter γ‐PyridoneEuropean Journal of Inorganic Chemistry, 1954