Formation of Isoleucine-Specific Maillard Products from...

Journal of Agricultural and Food Chemistry 1995 / 05 Vol. 43; Iss. 5

Formation of Isoleucine-Specific Maillard Products from [1-13C]-D-Glucose and [1-13C]-D-Fructose

Tressl, Roland, Nittka, Christiane, Kersten, Evelyn, Rewicki, Dieter
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Volume:
43
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf00053a009
Date:
May, 1995
File:
PDF, 822 KB
english, 1995
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