4-82-725
5.44
[]. Guo N, et al. Maltol, a food flavor enhancer, attenuates diabetic peripheral neuropathy in streptozotocin-induceddiabetic rats. Food Funct. 28 Dec ;9(2):6287-6297.
[2]. Haizhou Li, et al. Two new maltol glycosides and cyanogenic glycosides from Elsholtzia rugulosa Hemsl. J Nat Med. 28 Jan;62():75-8.
[]. Inthawoot Suppavorasatit, et al. Effect of enzymatic deamidation of soy protein by protein-glutaminase on the flavor-binding properties of the protein under aqueous conditions. J Agric Food Chem. 22 Aug 5;6(2):787-2.
[4]. Jennifer A Jacobsen, et al. Identifying chelators for metalloprotein inhibitors using a fragment-based approach. J Med Chem. 2 Jan 27;54(2):59-62.
[5]. Martin Preininger, et al. Identification of dihydromaltol (2,-dihydro-5-hydroxy-6-methyl-4H-pyran-4-one) in Ryazhenka Kefir and comparative sensory impact assessment of related cycloenolones. J Agric Food Chem. 29 Nov ;57(2):992-8.
H2-H4
P264-P27-P27-P-P5
GHS7
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