共 50 条
- [21] FORMATION OF AROMA DURING BROWNING REACTIONS BETWEEN D-GLUCOSE AND L-LYSINE SBORNIK VYSOKE SKOLY CHEMICKO-TECHNOLOGICKE V PRAZE-POTRAVINY, 1983, E55 : 49 - 73
- [26] THE BROWNING REACTION OF PROTEINS WITH GLUCOSE ARCHIVES OF BIOCHEMISTRY, 1949, 24 (01): : 157 - 178
- [27] REACTION OF D-GLUCOSE WITH PHENOL AND WITH PYROGALLOL UNDER ACIDIC CONDITIONS ACTA CHEMICA SCANDINAVICA SERIES B-ORGANIC CHEMISTRY AND BIOCHEMISTRY, 1978, 32 (01): : 72 - 74
- [28] MAILLARD REACTION-PRODUCTS FROM D-GLUCOSE AND BUTYLAMINE AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1985, 49 (02): : 467 - 473