Authors:A. Lugasi, D. P. F. Almedia, and E. Dworchák
Oyaizu, M. (1986): Studies on products of browning reaction: Antioxidative activities of products of browning reaction prepared from glucosamine. Jpn. J. Nutr. , 44 , 307-315.
Studies on products of browning reaction
Authors:Nada Žnidaršič, Polona Mrak, Eva Rajh, Kristina Žagar Soderžnik, Miran Čeh, and Jasna Štrus
Localization of N -acetyl-glucosamine oligomers, including chitin, was performed by WGA lectin-gold labeling. Exocuticle and endocuticle were both intensely labeled (Figure 3 ), while the underlaying tissues were not. The results show that labeling in the