Characterization of Key Chromophores Formed by Nonenzymatic Browning of Hexoses and l -Alanine by Using the Color Activity Concept

Titel:: Characterization of Key Chromophores Formed by Nonenzymatic Browning of Hexoses and l -Alanine by Using the Color Activity Concept
Dokumenttyp:: Zeitschriftenaufsatz
Autor(en):: Frank, Oliver; Hofmann, Thomas
Zeitschriftentitel:: Journal of Agricultural and Food Chemistry
Jahr:: 2000
Band / Volume:: 48
Heft / Issue:: 12
Seitenangaben Beitrag:: 6303--6311
Volltext / DOI:: doi:10.1021/jf0001987
Print-ISSN:: 0021-8561
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