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Enolization and racemization reactions of glucose and fructose on heating with amino-acid enantiomers and the formation of melanoidins as a result of the Maillard reaction

✍ Scribed by Ji-Sang Kim; Young-Soon Lee

Publisher: Springer
Year: 2008
Tongue: English
Weight: 279 KB
Volume: 36
Category: Article
ISSN: 0939-4451
DOI: 10.1007/s00726-008-0104-z

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