Formation of flavour compounds in the Maillard reaction
Author:
Publisher
Elsevier BV
Subject
Biotechnology,Bioengineering,Applied Microbiology and Biotechnology
Reference8 articles.
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3. Peptide-specific Maillard reaction products: a new pathway for flavour chemistry;Izzo;Trends Food Sci Technol,1992
4. Simplified kinetic scheme of flavour formation by the Maillard reaction;Jousse;J Food Sci,2002
5. Kinetics of the glucose–glycine Maillard reaction pathways: influences of pH and reactant initial concentrations;Martins;Food Chem,2005
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