Maillard reaction of D-glucose: identification of a colored product with conjugated pyrrole and furanone rings.

Lerche, Holger

Maillard reaction of D-glucose: identification of a colored product with conjugated pyrrole and furanone rings. [electronic resource] - Journal of agricultural and food chemistry May 2002 - 2984-6 p. digital

Publication Type: Journal Article

0021-8561

10.1021/jf0114031 doi


Butylamines--chemistry
Color
Furans--chemistry
Glucose--chemistry
Hot Temperature
Magnetic Resonance Spectroscopy
Maillard Reaction
Mass Spectrometry
Molecular Structure
Pyrroles--chemistry