(Q56638723)

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Die Maillard-Reaktion in Lebensmitteln und im menschlichen Körper – neue Ergebnisse zu Chemie, Biochemie und Medizin

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title

Die Maillard-Reaktion in Lebensmitteln und im menschlichen Körper – neue Ergebnisse zu Chemie, Biochemie und Medizin (English)

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author name string

Franz Ledl

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1

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Erwin Schleicher

series ordinal

2

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publication date

June 1990

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published in

Angewandte Chemie

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volume

102

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issue

6

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page(s)

597-626

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cites work

Inhibition of aminoimidazoquinoxaline-type and aminoimidazol-4-one-type mutagen formation in liquid reflux models by L-tryptophan and other selected indoles

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21 January 2018

Anti-mutagenic action of vegetable factor(s) on the mutagenic principle of tryptophan pyrolysate

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https://api.crossref.org/works/10.1002%2FANGE.19901020604

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21 January 2018

Evidence for glucose-mediated covalent cross-linking of collagen after glycosylation in vitro

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https://api.crossref.org/works/10.1002%2FANGE.19901020604

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21 January 2018

Hemoglobin components in patients with diabetes mellitus

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23 October 2023

https://opencitations.net/index/coci/api/v1/citations/10.1056/NEJM197102182840703

Study of red ginseng: New glucosides and a note on the occurrence of maltol.

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12 April 2024

https://opencitations.net/index/api/v1/citations/10.1248/CPB.32.4674

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10.1002/ANGE.19901020604

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(Q56638723)

Die Maillard-Reaktion in Lebensmitteln und im menschlichen Körper – neue Ergebnisse zu Chemie, Biochemie und Medizin

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