New Colored Compounds from the Maillard Reaction between Xylose and Lysine
- 1 March 1997
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 45 (3), 650-655
- https://doi.org/10.1021/jf960331o
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- New Aspects of the Maillard Reaction in Foods and in the Human BodyAngewandte Chemie-International Edition, 1990
- Coloured compounds formed by the interaction of glycine and xyloseFood Chemistry, 1986
- Bräunungsreaktionen von Pentosen mit AminenZeitschrift für Lebensmittel-Untersuchung und Forschung, 1978