Flavor components in the Maillard reaction of different amino acids with fructose in cocoa butter-water. Qualitative and quantitative analysis of pyrazines
- 1 September 1988
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 36 (5) , 988-992
- https://doi.org/10.1021/jf00083a021
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Strecker degradation of leucine and valine in a lipidic model systemJournal of Agricultural and Food Chemistry, 1987
- Volatile components of cocoa with particular reference to glucosinolate productsPhytochemistry, 1984
- Evaluation of kinetic parameters for a glucose-lysine Maillard reactionJournal of Agricultural and Food Chemistry, 1984