Formation of peptide-bound Heyns compounds

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 7, 2008, Pages 2522-2527

  Krause, René ^a   Schlegel, Kathrin ^a   Schwarzer, Evelyn ^a   Henle, Thomas ^a  

^a DRESDEN UNIVERSITY OF TECHNOLOGY   (Germany)

Author keywords

Amadori compound; Fructose; Glycation; Heyns compound; Lysine; Maillard reaction

Indexed keywords

DRUG DERIVATIVE; FRUCTOSE; GLUCOSE; HIPPURYL L LYSINE; HIPPURYL-L-LYSINE; LYSINE; UNCLASSIFIED DRUG;

ARTICLE; BREAD; CHEMISTRY; GLYCATION; HEAT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

BREAD; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FRUCTOSE; GLUCOSE; HEAT; LYSINE; MAILLARD REACTION;

EID: 42449112120     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf073256y     Document Type: Article

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