The Infrared Spectra and Structure of the Amadori Product...

Applied Spectroscopy 1985 Vol. 39; Iss. 4

The Infrared Spectra and Structure of the Amadori Product Formed from Glucose and Glycine

Tamic, Laure A., Hartman, K. A.
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Volume:
39
Year:
1985
Language:
english
Pages:
4
Journal:
as/39/4/as-39-4-591.pdf
DOI:
10.1366/0003702854250095
File:
PDF, 400 KB
english, 1985
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