Nashalian, Ossanna <br/><br/>
In situ formation of the amino sugars 1-amino-1-deoxy-fructose and 2-amino-2-deoxy-glucose under Maillard reaction conditions in the absence of ammonia.  [electronic resource] 

 -  Food chemistry  Apr 2016 
 - 489-95 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2015.10.140  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Amino Acids--chemistry<br/>Ammonia--chemistry<br/>Deoxy Sugars--chemistry<br/>Fructose--chemistry<br/>Glucosamine--chemistry<br/>Hot Temperature<br/>Maillard Reaction<br/>Tandem Mass Spectrometry