Mechanism of Formation of Redox-Active Hydroxylated...

Journal of Agricultural and Food Chemistry 2005 / 12 Vol. 53; Iss. 25

Mechanism of Formation of Redox-Active Hydroxylated Benzenes and Pyrazine in 13 C-Labeled Glycine/ d -Glucose Model Systems

Haffenden, Luke J. W., Yaylayan, Varoujan A.
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Volume:
53
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf051610r
Date:
December, 2005
File:
PDF, 55 KB
english, 2005
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