1. Effective HPLC method for the determination of aromatic Amadori compounds Shi-Jun Ge and Tung-Ching Lee* J. Agric. Food Chem., 44 (4), 1053 -1057, 1996. jf950494x http://pubs.acs.org/cgi-bin/searchRedirect.cgi/jafcau/1996/44/i04/pdf/jf950494x.pdf 2. Detection of Amadori Compounds in Heated Foods EICHNER, K REUTTER, M WITTMANN, R，THERMALLY GENERATED FLAVORS，1994 3. STUDY ON THE DECOMPOSITION OF THE AMADORI COMPOUND N-(1-DEOXY-D-FRUCTOS-1-YL)-GLYCINE IN MODEL SYSTEMS - QUANTIFICATION BY FAST-ATOM-BOMBARDMENT TANDEM MASS-SPECTROMETRY STAEMPFLI, AA BLANK, I FUMEAUX, R FAY, LB，BIOLOGICAL MASS SPECTROMETRY，1994，642－646 4. Chemistry of Amadori rearrangement products: analysis, synthesis, kinetics, reactions, and spectroscopic properties Yaylayan VA, Huyghues-Despointes A.， Crit Rev Food Sci Nutr. 1994;34(4):321-69
应助达人
迎国庆送壕礼！十月发帖抢大疆云台
【官方邀请】高效液相色谱使用情况有奖调研
喜迎国庆！第十七届原创大赛超级原创日参赛奖励翻倍
丹纳赫四十周年寄语征集领大礼包
