A NEW MECHANISM OF THE MAILLARD REACTION INVOLVING SUGAR FRAGMENTATION AND FREE RADICAL FORMATION
- Author
- NAMIKI M; HAYASHI T
NAGOYA UNIV., DEP. FOOD SCI. TECHNOLOGY/NAGOYA 464/JPN - Source
- ACS SYMPOSIUM SERIES; ISSN 0097-6156; USA; DA. 1983; NO 215; PP. 21-46; BIBL. 10 REF.
- Document type
- Conference Paper
- Language
- English
- Keyword (fr)
- BRUNISSEMENT RADICAL LIBRE ORGANIQUE CATIONIQUE SPECTRE RPE TRANSPOSITION AMADORI ALDOSE AMINOACIDE EFFET MILIEU PH GLUCOSE!ENT ALANINE!ENT BETA -ALANINE!ENT PYRAZINIUMYLE(DIETHYL-1,4) ETHYLAMINE!ENT GLUCOSE(ALKYLAMINO DESOXY) GLYOXAL,DIALKYLIMINE CHIMIE ORGANIQUE
- Keyword (en)
- BROWNING ORGANIC RADICAL CATION EPR SPECTRUM AMADORI REARRANGEMENT ALDOSE AMINOACID MEDIUM EFFECT PH ORGANIC CHEMISTRY
- Keyword (es)
- QUIMICA ORGANICA
- Classification
- Discipline
- Organic chemistry
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- PASCAL83X0325870
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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