Entstehung von Oxo‐Verbindungen bei thermischer Zersetzung der Fructose

Publisher Website

1 January 1968

journal article
Published by Wiley in Molecular Nutrition & Food Research

Vol. 12 (3), 219-223
https://doi.org/10.1002/food.19680120303

Abstract

No abstract available

Keywords

This publication has 2 references indexed in Scilit:

3-Deoxyglycosuloses (3-Deoxyglycosones) and the Degradation of Carbohydrates
Published by Elsevier ,1964
Methylglyoxal als Zwischenprodukt der Melanoidin- und Karamelbildung
The Science of Nature, 1941

Cited by 1 article