Some new volatile compounds from the non-enzymic browning reaction of glucose-glutamic acid system-Reference-Cited by-同舟云学术

Some new volatile compounds from the non-enzymic browning reaction of glucose-glutamic acid system

Published:1986-03 Issue:3 Volume:182 Page:219-223
ISSN:0044-3026
Container-title:Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung
language:en
Short-container-title:Z Lebensm Unters Forch

Author:

Berry Shin K.,Gramshaw John W.

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/BF01042132.pdf

Reference55 articles.

1. Hodge JE (1953) J Agric Food Chem 1:928?943

2. Hodge JE (1967) In: Schultz HW, Day EA, Libbey LM (Eds), Symposium on foods: The chemistry and physiology of flavors. Avi Publ Co, Westport, Conn p 465

3. Hodge JE, Mills FD, Fisher BE (1972) Cereal Sci Today 17:34?40

4. Reynolds TM (1970) Food Technol Aust 22:610?619

5. Stewart TF (1967) BFMIRA Sci Tech Survey No 61, BFMIRA, Leatherhead, England

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