Identification of Novel Colored Compounds Containing Pyrrole and Pyrrolinone Structures Formed by Maillard Reactions of Pentoses and Primary Amino Acids
- 5 September 1998
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 46 (10), 3902-3911
- https://doi.org/10.1021/jf980477i
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
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