Effects of lard on the formation of volatiles from the Maillard reaction of cysteine with xylose
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.4445/fullpdf
Reference40 articles.
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2. Effects of olive, canola, and sunflower oils on the formation of volatiles from the Maillard reaction of lysine with xylose and glucose;Negroni;J Agric Food Chem,2001
3. Chemical composition and antiradicals activity of the volatile compounds from reaction of cysteine/ribose and beef fat;El-Ghorab;World J Dairy Food Sci,2009
4. Interaction between Maillard reaction products and lipid oxidation in starch-based model systems;Mastrocola;J Sci Food Agric,2000
5. Flavour formation in meat and meat products: a review;Mottram;Food Chem,1998
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