Effects of Maillard reaction on flavor and safety of Chinese traditional food: roast duck-Reference-Cited by-同舟云学术

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Effects of Maillard reaction on flavor and safety of Chinese traditional food: roast duck

Published:2015-06-25 Issue:6 Volume:96 Page:1915-1922
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Zhou Yiming¹,Xie Fan¹,Zhou Xiaoli¹,Wang Yuqiang¹,Tang Wen¹,Xiao Ying¹

Affiliation:

1. School of Perfume and Aroma Technology; Shanghai Institute of Technology; Shanghai 201418 People's Republic of China

Funder

Sino-German cooperation project

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.7297/fullpdf

Reference33 articles.

1. Volatile components of water-boiled duck meat and Cantonese style roasted duck;Wu;J Agric Food Chem,1992

2. Aroma-active compounds of Beijing roast duck;Chen;Flavour Frag J,2009

3. Relationship between acrylamide and thermal-processing indexes in commercial breakfast cereals: a survey of Spanish breakfast cereals;Rufián-Henares;Mol Nutr Food Res,2006

4. Accumulation of Maillard reaction products in skin collagen in diabetes and aging;Dyer;J Clin Invest,1993

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