Author:
Cao Changchun,Xie Jianchun,Hou Li,Zhao Jian,Chen Feng,Xiao Qunfei,Zhao Mengyao,Fan Mengdie
Funder
National Natural Science Foundation of China
National Key Research and Development Program of China
Reference39 articles.
1. Effects of pH on caramelization and Maillard reaction kinetics in fructose-lysine model systems;Ajandouz;Journal of Food Science,2001
2. Kinetic modeling of reactions in heated monosaccharide-casein systems;Brands;Journal of Agricultural and Food Chemistry,2002
3. Separation of amino acids and their initial Maillard reaction intermediates by hydrophilic interaction liquid chromatography;Cao;Food Science (Shi Pin Ke Xue),2016
4. Origin of carbons in sulfur-containing aroma compounds from the Maillard reaction of xylose, cysteine and thiamine;Cerny;LWT - Food Science and Technology,2007
5. Formation of aroma compounds from ribose and cysteine during the Maillard reaction;Cerny;Journal of Agricultural and Food Chemistry,2003
Cited by
57 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献