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Bioscience, Biotechnology, and Biochemistry Volume 75, 2011 - Issue 2
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Original Articles

Conditions for the Formation of Dilysyl-Dipyrrolones A and B, and Novel Yellow Dipyrrolone Derivatives Formed from Xylose and Amino Acids in the Presence of Lysine

Yuri NOMIDepartment of Nutrition and Food Science, Ochanomizu University
,
Junko SAKAMOTODepartment of Nutrition and Food Science, Ochanomizu University
,
Makiko TAKENAKANational Food Research Institute
,
Hiroshi ONONational Food Research Institute
&
Masatsune MURATADepartment of Nutrition and Food Science, Ochanomizu University
Pages 221-226 | Received 19 May 2010, Accepted 05 Nov 2010, Published online: 22 May 2014

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