Formation of Isoleucine-Specific Maillard Products from [1-13C]-D-Glucose and [1-13C]-D-Fructose
- 1 May 1995
- journal article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 43 (5), 1163-1169
- https://doi.org/10.1021/jf00053a009