Maillard reaction of disaccharides with protein: suppressive effect of nonreducing end pyranoside groups on browning and protein polymerization
1989; American Chemical Society; Volume: 37; Issue: 4 Linguagem: Inglês
10.1021/jf00088a057
ISSN1520-5118
AutoresYasuko Kato, Tsukasa Matsuda, Natsuki Kato, Ryô Nakamura,
Tópico(s)Seaweed-derived Bioactive Compounds
ResumoADVERTISEMENT RETURN TO ISSUEPREVArticleNEXTMaillard reaction of disaccharides with protein: suppressive effect of nonreducing end pyranoside groups on browning and protein polymerizationYasuko Kato, Tsukasa Matsuda, Natsuki Kato, and Ryo NakamuraCite this: J. Agric. Food Chem. 1989, 37, 4, 1077–1081Publication Date (Print):July 1, 1989Publication History Published online1 May 2002Published inissue 1 July 1989https://pubs.acs.org/doi/10.1021/jf00088a057https://doi.org/10.1021/jf00088a057research-articleACS PublicationsRequest reuse permissionsArticle Views509Altmetric-Citations41LEARN ABOUT THESE METRICSArticle Views are the COUNTER-compliant sum of full text article downloads since November 2008 (both PDF and HTML) across all institutions and individuals. These metrics are regularly updated to reflect usage leading up to the last few days.Citations are the number of other articles citing this article, calculated by Crossref and updated daily. Find more information about Crossref citation counts.The Altmetric Attention Score is a quantitative measure of the attention that a research article has received online. Clicking on the donut icon will load a page at altmetric.com with additional details about the score and the social media presence for the given article. Find more information on the Altmetric Attention Score and how the score is calculated. Share Add toView InAdd Full Text with ReferenceAdd Description ExportRISCitationCitation and abstractCitation and referencesMore Options Share onFacebookTwitterWechatLinked InRedditEmail Other access optionsGet e-Alertsclose Get e-Alerts
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