Browning Reactions, Browning and the Amadori Rearrangement
- 1 October 1958
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 6 (10), 765-766
- https://doi.org/10.1021/jf60092a007
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Non-enzymic browning: the reaction between d-glucose and glycine in the ‘dry’ stateBiochemical Journal, 1956
- Preparation of 1-Amino-1-deoxy-2-ketohexoses from Aldohexoses and α-Amino Acids. I1Journal of the American Chemical Society, 1955
- Some biochemically relevant properties of N-substituted fructosamines derived from amino-acids and N-arylglucosylaminesBiochemical Journal, 1952
- Quantiative Paper Chromatography of D-Glucose and Its OligosaccharidesAnalytical Chemistry, 1952