Studies on the role of 3-deoxy-D-erythro-glucosulose (3-deoxyglucosone) in nonenzymic browning. Evidence for involvement in a Strecker degradation
- 1 July 1988
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 36 (4) , 677-680
- https://doi.org/10.1021/jf00082a002
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- Analysis of amino acids as their tert.-butyldimethylsilyl derivatives by gas—liquid chromatography and mass spectrometryJournal of Chromatography A, 1986
- Formation of Aromatic Compounds from Carbohydrates. VII. Reaction of D-Glucose and Glycine in Slightly Acidic, Aqueous Solution.Acta Chemica Scandinavica, 1978