Characterization of the most intense coloured compounds from Maillard reactions of pentoses by application of colour dilution analysis
Author:
Publisher
Elsevier BV
Subject
Organic Chemistry,Biochemistry,General Medicine,Analytical Chemistry
Reference16 articles.
1. The Maillard reaction;Ames,1992
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3. Bildung farbiger Produkte aus Hexosen XVI. Untersuchungen zur Maillard-Reaktion [1]
4. Characterization of the Chemical Structure of Novel Colored Maillard Reaction Products from Furan-2-carboxaldehyde and Amino Acids
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