美拉德反应 (Chinese Wikipedia)

Analysis of information sources in references of the Wikipedia article "美拉德反应" in Chinese language version.

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acs.org

cen.acs.org

Everts, Sarah. The Maillard Reaction Turns 100. Chemical & Engineering News. October 1, 2012, 90 (40): 58–60 [2017-07-31]. （原始内容存档于2015-01-15）.

doi.org

dx.doi.org

Tareke, E.; Rydberg, P.; Karlsson, Patrik; Eriksson, Sune; Törnqvist, Margareta. Analysis of acrylamide, a carcinogen formed in heated foodstuffs. J. Agric. Food Chem. 2002, 50 (17): 4998–5006. PMID 12166997. doi:10.1021/jf020302f.
Hodge, J. E. Dehydrated Foods, Chemistry of Browning Reactions in Model Systems. Journal of Agricultural and Food Chemistry. 1953, 1 (15): 928–43. doi:10.1021/jf60015a004.

nih.gov

ncbi.nlm.nih.gov

Tareke, E.; Rydberg, P.; Karlsson, Patrik; Eriksson, Sune; Törnqvist, Margareta. Analysis of acrylamide, a carcinogen formed in heated foodstuffs. J. Agric. Food Chem. 2002, 50 (17): 4998–5006. PMID 12166997. doi:10.1021/jf020302f.

web.archive.org

Everts, Sarah. The Maillard Reaction Turns 100. Chemical & Engineering News. October 1, 2012, 90 (40): 58–60 [2017-07-31]. （原始内容存档于2015-01-15）.