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- Conditions and Mechanism of Formation of the Maillard Reaction Pigment, Furpenthiazinate, in a Model System and in Some Acid Hydrolyzates of Foods and its Biological Properties.：本文采用ᴅ-(−)-核糖等研究美拉德反应形成生物活性色素（如Furpenthiazinate）的条件和机制。深入解析食品化学和加工食品营养特性(Noda et al., 2024)。
法律資訊
Vetec is a trademark of Merck KGaA, Darmstadt, Germany
儲存類別代碼
11 - Combustible Solids
水污染物質分類（WGK）
WGK 3
閃點（°F）
Not applicable
閃點（°C）
Not applicable
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