Some aspects of the reaction of glyoxal with amino acids
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F03%3A00008799" target="_blank" >RIV/60461373:22330/03:00008799 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Some aspects of the reaction of glyoxal with amino acids
Original language description
Reaction conditions of the formation of coloured and volatile products were studied during the reaction of glyoxal with various amino acids.
Czech name
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Czech description
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Classification
Type
D - Article in proceedings
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
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Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2003
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Article name in the collection
Proc. EURO FOOD CHEM XII
ISBN
90-804957-2-7
ISSN
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e-ISSN
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Number of pages
4
Pages from-to
235-238
Publisher name
Koninklijke Vlaamse Chemische Vereniging (T. Eklund H., De B
Place of publication
Heverlee
Event location
Brugge
Event date
Sep 24, 2003
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
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