Characterisation of "caramel-type" thermal decomposition products of selected monosaccharides including fructose, mannose, galactose, arabinose and ribose by advanced electrospray ionization mass spectrometry methods.
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Chemical Diversity and Complexity of Scotch Whisky as Revealed by High-Resolution Mass SpectrometryAn Investigation of the Complexity of Maillard Reaction Product Profiles from the Thermal Reaction of Amino Acids with Sucrose Using High Resolution Mass SpectrometryCoffee: biochemistry and potential impact on health.From fructans to difructose dianhydrides.
P2860
Characterisation of "caramel-type" thermal decomposition products of selected monosaccharides including fructose, mannose, galactose, arabinose and ribose by advanced electrospray ionization mass spectrometry methods.
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name
Characterisation of "caramel-t ...... ion mass spectrometry methods.
@en
Characterisation of "caramel-t ...... ion mass spectrometry methods.
@nl
type
label
Characterisation of "caramel-t ...... ion mass spectrometry methods.
@en
Characterisation of "caramel-t ...... ion mass spectrometry methods.
@nl
prefLabel
Characterisation of "caramel-t ...... ion mass spectrometry methods.
@en
Characterisation of "caramel-t ...... ion mass spectrometry methods.
@nl
P2860
P356
P1433
P1476
Characterisation of "caramel-t ...... ion mass spectrometry methods.
@en
P2093
Agnieszka Golon
P2860
P304
P356
10.1039/C3FO30352G
P577
2013-03-25T00:00:00Z