Volatile compounds formed from thermal interaction of 2,4-decadienal with cysteine and glutathione
- 30 June 1989
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 37 (4) , 1016-1020
- https://doi.org/10.1021/jf00088a044
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- Contribution of Lipids to Volatiles Generation in Extruded Corn‐Based Model SystemsJournal of Food Science, 1988
- Comparison of the volatile compounds obtained from thermal degradation of cysteine and glutathione in waterJournal of Agricultural and Food Chemistry, 1988
- Characterization of volatile compounds generated from the reactions of aldehydes with ammonium sulfideJournal of Agricultural and Food Chemistry, 1986
- pH Effect on the volatile components in the thermal degradation of cysteineJournal of Agricultural and Food Chemistry, 1985
- Thermal interaction of lysine and triglyceridesJournal of Agricultural and Food Chemistry, 1981
- Nonacidic constituents of volatiles from cooked muttonJournal of Agricultural and Food Chemistry, 1979