| 查看: 211 | 回复: 0 | ||
bw2318木虫 (小有名气)
|
[求助]
食品专业的 几句话，求帮忙翻译下
|
| In Maillard chemistry, the Strecker degradation is basically produced between a-dicarbonyl compounds produced by carbohydrate dehydratation or fragmentation (1- or 3-deoxyosones, glyoxal, 2,3-butanedione, 2-oxo-propanal, etc.) and amino acids (Guerra & Yaylayan, 2013; Zamora & Hidalgo, 2015). In addition, other carbonyl compounds, or their precursors, are also able to degrade amino acids. Thus, the ability of lipid-derived reactive carbonyls (Hidalgo & Zamora, 2004), amino acid-derived reactive carbonyls (Hidalgo, Alcón, & Zamora, 2013), polyphenol-derived quinones (Rizzi, 2006), and polyphenols (Delgado, Zamora, & Hidalgo, 2015) for producing the Strecker degradation of amino acidshas also been described. |
回复此楼» 猜你喜欢
一志愿 江南大学 085602 化工专硕 338分求调剂
已经有14人回复
-
312求调剂
已经有3人回复
-
070300化学学硕311分求调剂
已经有13人回复
-
材料调剂
已经有9人回复
-
一志愿河北工业大学材料工程，初试344求专硕调剂
已经有4人回复
-
材料专硕322
已经有8人回复
-
一志愿211，化学学硕，310分，本科重点双非，求调剂
已经有13人回复
-
0703化学
已经有14人回复
-
调剂 一志愿吉林大学357分
已经有3人回复
-
化学调剂
已经有18人回复
