FORMATION OF 1-ALKYL-3-OXYPYRIDINIUMBETAINES FROM SUGARS .21. INVESTIGATIONS RELATING TO THE MAILLARD REACTION

被引：12

作者：

PACHMAYR, O ^{[1
]}

LEDL, F ^{[1
]}

SEVERIN, T ^{[1
]}

机构：

[1] UNIV MUNICH,INST PHARM & LEBENSMITTELCHEM,SOPHIENSTR 10,D-8000 MUNICH 2,FED REP GER

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1986年 / 182卷 / 04期

关键词：

D O I：

10.1007/BF01027627

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：294 / 297

页数：4

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