Inga Vockenroth und Agnieszka Golon - Info zur Person

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Investigating the Thermal Decomposition of Starch and Cellulose in ...pubs.acs.org › doi › abs

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· , https://doi.org j.tca ; Agnieszka Golon, Christian Kropf, Inga Vockenroth, Nikolai Kuhnert.

Foods | PDF | Mass SpectrometryScribd

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Agnieszka Golon 1, Christian Kropf 2, Inga Vockenroth 2 and Nikolai Kuhnert 1,* 1. School of Engineering and Science, Jacobs University Bremen, ...

5-Hydroxy-2-methyl-4-(alkylamino)-2H-pyran-3(6H)-onepubs.acs.org › doi

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· Food & Function 2016, 7 (6) , https://doi.org C5FO01625H; Agnieszka Golon, Christian Kropf, Inga Vockenroth, ...

Supplementary Materials: An Investigation of theMDPI

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Agnieszka Golon, Christian Kropf, Inga Vockenroth and Nikolai Kuhnert. Figure S1. Full ESI-FI-ICR-MS of sucrose reacted with serine in negative ion mode.

Ohne TitelRSC Publishing

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Agnieszka Golon, Christian Kropf, Inga Vockenroth and Nikolai Kuhnert. Foods, 2014, 3, DOI: foods

Order Article ReprintsMDPI

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Authors: by Agnieszka Golon, Christian Kropf, Inga Vockenroth and Nikolai Kuhnert Link: https://www.mdpi.com

高分辨率质谱法研究氨基酸与蔗糖的热反应中美拉德 ...x-mol.com

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— Agnieszka Golon , Christian Kropf , Inga Vockenroth , Nikolai Kuhnert. 食品的热处理会通过形成“所谓的”美拉德反应产物而极大地改变其化学成分， ...

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Inga Vockenroth und Agnieszka Golon Person-Info