Factors influencing the early stage of the Maillard reaction

被引：3
|
作者：
Akagawa, M [1 ]
Miura, T [1 ]
Suyama, K [1 ]
机构：
[1] Tohoku Univ, Grad Sch Agr Sci, Div Life Sci, Dept Appl Bioorgan Chem,Aob Ku, Sendai, Miyagi 9818555, Japan
来源：
MAILLARD REACTION IN FOOD CHEMISTRY AND MEDICAL SCIENCE: UPDATE FOR THE POSTGENOMIC ERA | 2002年 / 1245卷
关键词：
Maillard reaction; Amadori products; furosine; advanced glycation end products; lysine;
D O I：
10.1016/S0531-5131(02)00896-8
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
[No abstract available]
引用
收藏
页码：395 / 396
页数：2
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