Maillard reaction of D-glucose: identification of a colored product with hydroxypyrrole and hydroxypyrrolinone rings connected by a methine group.

Lerche, Holger

Maillard reaction of D-glucose: identification of a colored product with hydroxypyrrole and hydroxypyrrolinone rings connected by a methine group. [electronic resource] - Journal of agricultural and food chemistry Jul 2003 - 4424-6 p. digital

Publication Type: Journal Article

0021-8561

10.1021/jf034092y doi


Acylation
Colorimetry
Glucose--chemistry
Magnetic Resonance Spectroscopy
Maillard Reaction
Pyrones--analysis
Spectrophotometry