回复flyfolk发表于：2008/6/15 15:17:50悬赏金额：
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1. Effective HPLC method for the determination of aromatic Amadori compounds
Shi-Jun Ge and Tung-Ching Lee* J. Agric. Food Chem., 44 (4), 1053 -1057, 1996. jf950494x
http://pubs.acs.org/cgi-bin/searchRedirect.cgi/jafcau/1996/44/i04/pdf/jf950494x.pdf
2. Detection of Amadori Compounds in Heated Foods
EICHNER, K REUTTER, M WITTMANN, R，THERMALLY GENERATED FLAVORS，1994
3. STUDY ON THE DECOMPOSITION OF THE AMADORI COMPOUND N-(1-DEOXY-D-FRUCTOS-1-YL)-GLYCINE IN MODEL SYSTEMS - QUANTIFICATION BY FAST-ATOM-BOMBARDMENT TANDEM MASS-SPECTROMETRY
STAEMPFLI, AA BLANK, I FUMEAUX, R FAY, LB，BIOLOGICAL MASS SPECTROMETRY，1994，642－646
4. Chemistry of Amadori rearrangement products: analysis, synthesis, kinetics, reactions, and spectroscopic properties
Yaylayan VA, Huyghues-Despointes A.， Crit Rev Food Sci Nutr. 1994;34(4):321-69
第四篇在ingenta和informaworld中最早的只有98年的电子版。
dong3626 回复于：2008/6/15 17:19:24
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