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이 학술지의 논문 검색
Role of Carbonyl Stress in Aging and Age-Related Diseases
Degenhardt, T. P.; Brinkmann-Frye, E.; Thorpe, S. R.; Baynes, J. W. Royal Society of Chemistry 1997 p.3-10
Carcinogens in Cooked Foods: How do They Get There and Do They Have an Impact on Human Health?
Felton, J. S.; Knize, M. G. Royal Society of Chemistry 1997 p.11-18
The Role of the Maillard Reaction in the Food Industry
Mlotkiewicz, J. A. Royal Society of Chemistry 1997 p.19-27
Amadoriase Isoenzymes (Fructosyl Amine: Oxygen Oxidoreductase EC 1.5.3) from Aspergillus fumigatus
Takahashi, M.; Pischetsrieder, M.; Monnier, V. M. Royal Society of Chemistry 1997 p.28-34
Correlations Between Structure and Reactivity of Amadori Compounds: the Reactivity of Acyclic Forms
Feather, M. S.; Mossine, V. V. Royal Society of Chemistry 1997 p.37-42
Blank, I.; Devaud, S.; Fay, L. B. Royal Society of Chemistry 1997 p.43-50
Yaylayan, V. A.; Keyhani, A. Royal Society of Chemistry 1997 p.51-56
C~4, C~5, and C~6 3-Deoxyglycosones: Structures and Reactivity
Weenen, H.; Van der Ven, J. G. M.; Van der Linde, L. M.; Van Duynhoven, J. Royal Society of Chemistry 1997 p.57-64
The Mechanism of Formation of 3-Methylcyclopent-2-en-2-olone
Nursten, H. E. Royal Society of Chemistry 1997 p.65-68
Fragmentation of Sugar Skeletons and Formation of Maillard Polymers
Tressl, R.; Kersten, E.; Wondrag, G.; Rewicki, D. Royal Society of Chemistry 1997 p.69-75