Part V of “Browning Reactions and Fragmentation of Carbohydrates”. – Part IV. K. Heyns and M. Klier, Carbohydrate Res. 6, 436 (1968).
Degradation of Fructose Amino Acids to N-(2-Furoylmethyl)amino Acids. Intermediates in Browning Reactions†
Version of Record online: 17 DEC 2003
Copyright © 1968 by Verlag Chemie, GmbH, Germany
Angewandte Chemie International Edition in English
Volume 7, Issue 8, pages 628–629, August 1968
How to Cite
Heyns, K., Heukeshoven, J. and Brose, K.-H. (1968), Degradation of Fructose Amino Acids to N-(2-Furoylmethyl)amino Acids. Intermediates in Browning Reactions. Angew. Chem. Int. Ed. Engl., 7: 628–629. doi: 10.1002/anie.196806281
- Issue online: 17 DEC 2003
- Version of Record online: 17 DEC 2003
- Manuscript Received: 27 MAY 1968
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