Promoted Formation of Pyrazines and Sulfur-Containing Volatile Compounds through Interaction of Extra-Added Glutathione or Its Constituent Amino Acids and Secondary Products of Thermally Degraded <i>N</i>-(1-Deoxy-<scp>d</scp>-ribulos-1-yl)-Glutathione-Reference-Cited by-同舟云学术

Promoted Formation of Pyrazines and Sulfur-Containing Volatile Compounds through Interaction of Extra-Added Glutathione or Its Constituent Amino Acids and Secondary Products of Thermally Degraded N-(1-Deoxy-d-ribulos-1-yl)-Glutathione

Published:2022-07-15 Issue:29 Volume:70 Page:9095-9105
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Feng Linhui¹,Cui Heping¹^ORCID,Chen Pusen¹,Hayat Khizar²,Zhang Xiaoming¹^ORCID,Ho Chi-Tang³^ORCID

Affiliation:

1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, P. R. China

2. Department of Kinesiology, Nutrition, and Health, Miami University, Oxford, Ohio 45056, United States

3. Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States

Funder

Ministry of Education of the People's Republic of China

National Natural Science Foundation of China

Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.2c02949