Characteristic flavor formation of thermally processed N-(1-deoxy-α-d-ribulos-1-yl)-glycine: Decisive role of additional amino acids and promotional effect of glyoxal-Reference-Cited by-同舟云学术

Characteristic flavor formation of thermally processed N-(1-deoxy-α-d-ribulos-1-yl)-glycine: Decisive role of additional amino acids and promotional effect of glyoxal

Published:2022-03 Issue: Volume:371 Page:131137
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhan Huan,Cui Heping,Yu Junhe,Hayat Khizar,Wu Xian,Zhang Xiaoming,Ho Chi-Tang

Funder

National Natural Science Foundation of China

Ministry of Education of the People's Republic of China

Ministry of Science and Technology of the People's Republic of China

JIangsu Education Department

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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