Glycine Specific Novel Maillard Reaction Products: 5-Hydroxy-1,3-dimethyl-2(1H)-quinoxalinone and Related Compounds

Journal of Agricultural and Food Chemistry

Volumn 45, Issue 3, 1997, Pages 697-702

  Keyhani, Anahita ^a   Yaylayan, Varoujan A ^a  

^a MCGILL UNIVERSITY   (Canada)

Author keywords

13C labeled D glucose; Amadori; Decomposition mechanisms; Maillard reaction; Microwave assisted synthesis; Py GC MS; Pyrazinones; Quinoxalinone; 15N and 13C glycine and L alanine

Indexed keywords

EID: 0000564761     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf960528g     Document Type: Article

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