Volatile Components Formed from Various Sugars with β-Alanine in Actual Cookies
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Publisher
Springer US
Link
http://link.springer.com/content/pdf/10.1007/978-1-4615-4783-9_23
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4. Kim, M.; Baltes, W. On the role of 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one in the Maillard Reaction. J. Agric. Food Chem. 1996, 44, 282–289.
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