Autoxidative degradation of Amadori comp
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Shunro Kawakishi; Jun Tsunehiro; Koji Uchida
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Article
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1991
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Elsevier Science
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English
โ 340 KB
Amadori compounds are well known as important intermediates in the browning reaction of amino acids and reducing sugars during food processing'\*\*. The same reaction of reducing sugars and proteins under physiological conditions produces glycated proteins that may contribute to the development of p