FORMATION OF 7H-CYCLOPENTA[B]PYRIDIN-7-ONES AS PROLINE-SPECIFIC MAILLARD PRODUCTS

被引：16

作者：

HELAK, B

SPENGLER, K

TRESSL, R

REWICKI, D

机构：

[1] TECH UNIV BERLIN,SEESTR 13,D-1000 BERLIN 65,FED REP GER

[2] FREE UNIV BERLIN,D-1000 BERLIN 33,FED REP GER

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1989年 / 37卷 / 02期

关键词：

D O I：

10.1021/jf00086a028

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：400 / 404

页数：5

共 13 条

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[8] FORMATION OF PYRROLIDINES AND PIPERIDINES ON HEATING L-PROLINE WITH REDUCING SUGARS [J].

TRESSL, R ;

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HELAK, B ;

KAMPERSCHROER, H .

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[9]

TRESSL R, 1985, LIEBIGS ANN CHEM, P2017

[10] FORMATION OF 2,3-DIHYDRO-1H-PYRROLIZINES AS PROLINE SPECIFIC MAILLARD PRODUCTS [J].

TRESSL, R ;

REWICKI, D ;

HELAK, B ;

KAMPERSCHROER, H ;

MARTIN, N .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1985, 33 (05) :919-923

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