Formation of 3-{N-(2-formyl-5-hydromethylpyrrolyl)}-propionic acid, 3-{N-(2-methyl-3,6-dihydro-4,5,6-trihydroxyl)}-pyridine, and 3-deoxyglucosone during the Millard[Maillard] reaction between D-fructose and β-alanine

Formation of 3-{N-(2-formyl-5-hydromethylpyrrolyl)}-propionic acid, 3-{N-(2-methyl-3,6-dihydro-4,5,6-trihydroxyl)}-pyridine, and 3-deoxyglucosone during the Millard[Maillard] reaction between D-fructose and β-alanine

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Veröffentlicht in:Bioscience, biotechnology, and biochemistry biotechnology, and biochemistry, 1995, Vol.59 (2), p.307-308
Hauptverfasser: NISHIBORI, S, KAWAKISHI, S
Format: Artikel
Sprache:eng
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Biological and medical sciences
Cereal and baking product industries
Food industries
Fundamental and applied biological sciences. Psychology
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ispartof Bioscience, biotechnology, and biochemistry, 1995, Vol.59 (2), p.307-308
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source J-STAGE (Japan Science & Technology Information Aggregator, Electronic) Freely Available Titles - Japanese; Open Access Titles of Japan; EZB-FREE-00999 freely available EZB journals; Free Full-Text Journals in Chemistry
subjects Biological and medical sciences
Cereal and baking product industries
Food industries
Fundamental and applied biological sciences. Psychology
title Formation of 3-{N-(2-formyl-5-hydromethylpyrrolyl)}-propionic acid, 3-{N-(2-methyl-3,6-dihydro-4,5,6-trihydroxyl)}-pyridine, and 3-deoxyglucosone during the Millard[Maillard] reaction between D-fructose and β-alanine
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