The Infrared Spectra and Structure of the Amadori Product Formed from Glucose and Glycine

Author: Tamic Laure A.   Hartman K. A.  

Publisher: Society for Applied Spectroscopy

ISSN: 0003-7028

Source: Applied Spectroscopy, Vol.39, Iss.4, 1985-07, pp. : 591-594

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