The structure-activity relationships of dicarbonyl compounds and their role in the Maillard reaction

被引：11
|
作者：
Meade, SJ [1 ]
Gerrard, JA [1 ]
机构：
[1] Univ Canterbury, Dept Plant & Microbial Sci, Christchurch 1, New Zealand
来源：
MAILLARD REACTION IN FOOD CHEMISTRY AND MEDICAL SCIENCE: UPDATE FOR THE POSTGENOMIC ERA | 2002年 / 1245卷
关键词：
cross-linking; dicarbonyl; Maillard reaction;
D O I：
10.1016/S0531-5131(02)00903-2
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
[No abstract available]
引用
收藏
页码：455 / 456
页数：2
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