Formation of pyrroles and tetrahydroindolizin-6-ones as hydroxyproline-specific Maillard products from glucose and rhamnose
- 1 November 1985
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 33 (6) , 1137-1142
- https://doi.org/10.1021/jf00066a029
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Bildung farbiger?-Pyranone aus Pentosen und HexosenZeitschrift für Lebensmittel-Untersuchung und Forschung, 1983
- Bildung farbiger Produkte aus Hexosen XVI. Untersuchungen zur Maillard-Reaktion [1]Zeitschrift für Lebensmittel-Untersuchung und Forschung, 1982
- FORMATION OF FLAVOUR COMPONENTS FROM PROLINE AND HYDROXYPROLINE WITH GLUCOSE AND MALTOSE AND THEIR IMPORTANCE TO FOOD FLAVOURPublished by Walter de Gruyter GmbH ,1981
- ODOR THRESHOLD OF 2,3,6‐TRICHLOROANISOLE IN WATERJournal of Food Science, 1978