Degradation of Fructose Amino Acids to N-(2-Furoylmethyl)amino Acids. Intermediates in Browning Reactions

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  • Part V of “Browning Reactions and Fragmentation of Carbohydrates”. – Part IV. K. Heyns and M. Klier, Carbohydrate Res. 6, 436 (1968).

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