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Formation of a Novel Colored Product during the Maillard Reaction of d -Glucose

✍ Scribed by Knerr, Thomas; Lerche, Holger; Pischetsrieder, Monika; Severin, Theodor

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Maillard Reaction of d -Glucose: Identif

✍ Lerche, Holger; Pischetsrieder, Monika; Severin, Theodor 📂 Article 📅 2002 🏛 American Chemical Society 🌐 English ⚖ 46 KB

Maillard Reaction of d -Glucose: Identif

✍ Lerche, Holger; Pischetsrieder, Monika; Severin, Theodor 📂 Article 📅 2003 🏛 American Chemical Society 🌐 English ⚖ 53 KB

Formation of coloured Maillard reaction

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Modification of peptide lysine during Ma

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The presence of a glucose-derived Mailla

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Formation of maltosine, a product of the

✍ Franz Ledl; Helga Osiander; Otto Pachmayr; Theodor Severin 📂 Article 📅 1989 🏛 Springer 🌐 English ⚖ 496 KB