Degradation of glucose: reinvestigation of reactive α-dicarbonyl compounds
Maillard reactions influence the formation of flavor and color in processed foods in an important way. Reducing sugars and amino acids ultimately react to stable end products. To elucidate the complex formation pathways a vast number of experiments have b
Jenny, Gobert,Glomb, Marcus A.
experimental part
p. 8591 - 8597
(2010/07/15)
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