Roles of different initial Maillard intermediates and pathways in meat flavor formation for cysteine-xylose-glycine model reaction systems-Reference-Cited by-同舟云学术

Roles of different initial Maillard intermediates and pathways in meat flavor formation for cysteine-xylose-glycine model reaction systems

Published:2017-10 Issue: Volume:232 Page:135-144
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Hou Li,Xie Jianchun,Zhao Jian,Zhao Mengyao,Fan Mengdie,Xiao Qunfei,Liang Jingjing,Chen Feng

Funder

National Natural Science Foundation of China

Beijing Municipal Natural Science Foundation

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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