Volatiles from the Maillard reaction of L-ascorbic acid with L-glutamic acid/L-aspartic acid at different reaction times and temperatures
Author:
Publisher
Wiley
Subject
Waste Management and Disposal,Renewable Energy, Sustainability and the Environment,General Chemical Engineering
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/apj.607/fullpdf
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1. Formation of Volatile Compounds in Sugar-Phenylalanine and Ascorbic Acid-Phenylalanine Model Systems during Heat Treatment
2. Effect of Water Activity on the Major Volatile? Produced in a Model System Approximating Cooked Meat
3. l-Ascorbins�ure als Carbonylkomponente nichtenzymatischer Br�unungsreaktionen
4. Oxidized ascorbic acid and reaction products between ascorbic and amino acids might constitute part of age pigments
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