amadori

Study on variation of Amadori compound during processing of roasted green tea

炒青绿茶加工过程中糖胺化合物的变化

Advance on the Protected Methods of Amadori Compounds Synthesization

保护法合成Amadori化合物的研究进展

Study on Amadori rearrangement ( I )

N苷Amadori重排的研究（Ⅰ）

The effect of Amadori glycated serum albumin on diacylglycerol-protein kinase C cascade in retinal blood vessels of bovine

Amadori糖化白蛋白对牛视网膜血管二酯酰甘油&蛋白激酶C级联的影响

Objective : To study the effect of pyridoxamine ( PM ) on the product ( Amadori ) in the early stage of glycosylation .

目的：探讨吡多胺（pyridoxamine，PM）对早期糖基化产物（Amadori产物）生成的干预作用。

By baking tobacco leaves , the total free amino acid content , and Amadori compounds related to proline synthesis are increased comparing with those before baking .

烤前烤后烟叶氨基酸含量比较，通过烘烤，烟叶中的总游离氨基酸含量、与Amadori化合物合成有关的脯氨酸含量均有所增加。

A thorough study was carried out on variation of Amadori compound and effect of temperature on it during processing of roasted green tea ( RGT ) .

对炒青绿茶加工过程中糖胺化合物的变化以及温度对糖胺化合物的影响作了较为深入的研究。

Objective : To investigate the effect of Amadori glycated serum albumin ( AGSA ) on diacylglycerol-protein kinase C ( PKC ) cascade in cultured retinal blood vessels of bovine .

目的：探讨Amadori糖化血清白蛋白对牛视网膜血管二酯酰甘油（DAG）&蛋白激酶C（PKC）信号级联的影响及d-α-生育酚的干预作用。