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Formation of pyrroles and tetrahydroindolizin-6-ones as hydroxyproline-specific Maillard products from erythrose and arabinose
Tressl, Roland, Gruenewald, Klaus Guenter, Kersten, Evelyn, Rewicki, DieterVolume:
34
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf00068a049
Date:
March, 1986
File:
PDF, 544 KB
english, 1986