Zobrazeno 1 - 5
of 5
pro vyhledávání: '"G. S. Bohart"'
Publikováno v:
Journal of Food Science. 20:480-491
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ff1820fe9013740ac3f812067d223e21
https://doi.org/10.1111/j.1365-2621.1955.tb16858.x
https://doi.org/10.1111/j.1365-2621.1955.tb16858.x
Autor:
G. S. Bohart
Publikováno v:
Journal of Food Science. 5:469-486
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f1f9410f3d5fbcbad20ba9257fd2d9df
https://doi.org/10.1111/j.1365-2621.1940.tb17207.x
https://doi.org/10.1111/j.1365-2621.1940.tb17207.x
Autor:
G. S. Bohart, E. Q. Adams
Publikováno v:
Journal of the American Chemical Society. 42:523-544
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d1cdca48cd040cc90aede43cc28c2251
https://doi.org/10.1021/ja01448a018
https://doi.org/10.1021/ja01448a018
Autor:
G S. Bohart, John P. Nielsen
Publikováno v:
Industrial & Engineering Chemistry Analytical Edition. 16:701-703
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::924cdf3d920536e575ef5b06edb972c4
https://doi.org/10.1021/i560135a011
https://doi.org/10.1021/i560135a011
Autor:
G. S. Bohart, John F. Carson
Publikováno v:
Nature. 175:470-471
THE reaction of amino-acids and sugars to form brown-coloured products (Maillard reaction) has attracted the attention of many investigators1. Although such variables as the type of sugar and of amino-acid, concentration of reactants, pH, temperature
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::65d94ce7fc28e92539a89fdc1cf8aad4
https://doi.org/10.1038/175470b0
https://doi.org/10.1038/175470b0