Lerche, Holger <br/><br/>
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 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0021-8561 
<br/><br/><label>Standard No.: </label>10.1021/jf0114031  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Butylamines--chemistry<br/>Color<br/>Furans--chemistry<br/>Glucose--chemistry<br/>Hot Temperature<br/>Magnetic Resonance Spectroscopy<br/>Maillard Reaction<br/>Mass Spectrometry<br/>Molecular Structure<br/>Pyrroles--chemistry