Formation of Reducing Substances in the Maillard Reaction between D-Glucose and γ-Aminobutyric Acid

Formation of Reducing Substances in the Maillard Reaction between D-Glucose and γ-Aminobutyric Acid

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Veröffentlicht in:Bioscience, biotechnology, and biochemistry biotechnology, and biochemistry, 1992-01, Vol.56 (5), p.806-807
Hauptverfasser: Ninomiya, Masaki, Matsuzaki, Toshiake, Shigematsu, Hitoshi
Format: Artikel
Sprache:eng
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Biological and medical sciences
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
Methods of analysis, processing and quality control, regulation, standards
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Matsuzaki, Toshiake
Shigematsu, Hitoshi
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doi_str_mv 10.1271/bbb.56.806
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source J-STAGE Free; Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; Open Access Titles of Japan; Free Full-Text Journals in Chemistry
subjects Biological and medical sciences
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
Methods of analysis, processing and quality control, regulation, standards
title Formation of Reducing Substances in the Maillard Reaction between D-Glucose and γ-Aminobutyric Acid
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