CHEMICAL-CHANGES IN FOOD BY THE MAILLARD REACTION

[1] Adrian J., 1973, Industries Alimentaires et Agricoles, V90, P449

[2] DEGRADATION OF CARBOHYDRATES .3. UNSATURATED HEXOSONES [J]. AUSTRALIAN JOURNAL OF CHEMISTRY, 1962, 15 (03) : 503 - &

[3] ANET EFLJ, 1964, CHEM IND-LONDON, P1319

[4] CHEMISTRY OF NON-ENZYMIC BROWNING .7. CRYSTALLINE DI-D-FRUCTOSE-GLYCINE AND SOME RELATED COMPOUNDS [J]. AUSTRALIAN JOURNAL OF CHEMISTRY, 1959, 12 (02) : 280 - 287

[5] REACTIONS BETWEEN AMINO-ACIDS, ORGANIC ACIDS AND SUGARS IN FREEZE-DRIED APRICOTS [J]. NATURE, 1956, 177 (4519) : 1082 - 1083

[6] CHEMISTRY OF NON-ENZYMIC BROWNING .10. DIFRUCTOSE-AMINO ACIDS AS INTERMEDIATES IN BROWNING REACTIONS [J]. AUSTRALIAN JOURNAL OF CHEMISTRY, 1959, 12 (03) : 491 - 496

[7] INHIBITION OF HEAT-INDUCED BROWNING OF MILK BY L-CYSTEINE [J]. JOURNAL OF DAIRY SCIENCE, 1969, 52 (11) : 1857 - &

[8] MODEL EXPERIMENTS ON MAILLARD REACTION .1. NONVOLATILE REACTION-PRODUCTS FROM D-GLUCOSE WITH-CHLORANILINE [J]. ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1978, 167 (06): : 403 - 409

[9] Baltes W., 1980, Lebensmittelchemie und Gerichtliche Chemie, V34, P39

[10] FORMATION AND STABILITY OF AMADORI COMPOUNDS IN LOW MOISTURE FOODS [J]. ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1979, 168 (01): : 9 - 20

[1] Adrian J., 1973, Industries Alimentaires et Agricoles, V90, P449

[2] DEGRADATION OF CARBOHYDRATES .3. UNSATURATED HEXOSONES [J]. AUSTRALIAN JOURNAL OF CHEMISTRY, 1962, 15 (03) : 503 - &

[3] ANET EFLJ, 1964, CHEM IND-LONDON, P1319

[4] CHEMISTRY OF NON-ENZYMIC BROWNING .7. CRYSTALLINE DI-D-FRUCTOSE-GLYCINE AND SOME RELATED COMPOUNDS [J]. AUSTRALIAN JOURNAL OF CHEMISTRY, 1959, 12 (02) : 280 - 287

[5] REACTIONS BETWEEN AMINO-ACIDS, ORGANIC ACIDS AND SUGARS IN FREEZE-DRIED APRICOTS [J]. NATURE, 1956, 177 (4519) : 1082 - 1083

[6] CHEMISTRY OF NON-ENZYMIC BROWNING .10. DIFRUCTOSE-AMINO ACIDS AS INTERMEDIATES IN BROWNING REACTIONS [J]. AUSTRALIAN JOURNAL OF CHEMISTRY, 1959, 12 (03) : 491 - 496

[7] INHIBITION OF HEAT-INDUCED BROWNING OF MILK BY L-CYSTEINE [J]. JOURNAL OF DAIRY SCIENCE, 1969, 52 (11) : 1857 - &

[8] MODEL EXPERIMENTS ON MAILLARD REACTION .1. NONVOLATILE REACTION-PRODUCTS FROM D-GLUCOSE WITH-CHLORANILINE [J]. ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1978, 167 (06): : 403 - 409

[9] Baltes W., 1980, Lebensmittelchemie und Gerichtliche Chemie, V34, P39

[10] FORMATION AND STABILITY OF AMADORI COMPOUNDS IN LOW MOISTURE FOODS [J]. ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1979, 168 (01): : 9 - 20