Formation of furylpyrrolidines and -piperidines on heating L-proline with reducing sugars and furancarboxaldehydes

Autor:	Dieter Rewicki, Evelyn Kersten, Kurt Spengler, Bernd Helak, Roland Tressl
Rok vydání:	1989
Předmět:	Maillard reaction symbols.namesake chemistry.chemical_compound Chemistry symbols Organic chemistry General Chemistry Proline Carbohydrate General Agricultural and Biological Sciences Mass spectrometry Pyrrole
Zdroj:	Journal of Agricultural and Food Chemistry. 37:405-410
ISSN:	1520-5118 0021-8561
DOI:	10.1021/jf00086a029
Popis:	L'analyse des produits de ce type de reaction de Maillard permet d'identifier 16 composes appartenant a ces types
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::9652cc5d79c9fc1f6a923b29dcd47753 https://doi.org/10.1021/jf00086a029 Zobrazit plný text záznamu