✦ LIBER ✦

Modification of peptide lysine during Maillard reaction of d-glucose and d-lactose

✍ Scribed by Roland Tressi; Christian T Piechotta; Dieter Rewicki; Eberhard Krause

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Formation of a Novel Colored Product dur

✍ Knerr, Thomas; Lerche, Holger; Pischetsrieder, Monika; Severin, Theodor 📂 Article 📅 2001 🏛 American Chemical Society 🌐 English ⚖ 66 KB

Detection of d-glucose-derived pyrrole c

✍ F. George Njoroge; Lawrence M. Sayre; Vincent M. Monnier 📂 Article 📅 1987 🏛 Elsevier Science 🌐 English ⚖ 600 KB

Effect of glucose-lysine Maillard reacti

✍ Kitts, David D.; Wu, Chiu H.; Powrie, William D. 📂 Article 📅 1993 🏛 American Chemical Society 🌐 English ⚖ 659 KB

Comparison of the antioxidative and cyto

✍ H Jing; D.D Kitts 📂 Article 📅 2000 🏛 Elsevier Science 🌐 English ⚖ 379 KB

LC/MS Analysis and Antioxidative Efficie

✍ Monti, Simona Maria; Ritieni, Alberto; Graziani, Giulia; Randazzo, Giacomino; Ma 📂 Article 📅 1999 🏛 American Chemical Society 🌐 English ⚖ 98 KB

Hydroxyl Scavenging Activity of Glucose,

✍ A. N. Wijewickreme; Z. Krejpcio; D. D. Kitts 📂 Article 📅 1999 🏛 Institute of Food Technologists 🌐 English ⚖ 639 KB