Simultaneously Enhanced Formation of Pyrazines and Furans during Thermal Degradation of the Glycyl-<scp>l</scp>-glutamine Amadori Compound by Selected Exogenous Amino Acids and Appropriate Elevated Temperatures-Reference-Cited by-同舟云学术

Simultaneously Enhanced Formation of Pyrazines and Furans during Thermal Degradation of the Glycyl-l-glutamine Amadori Compound by Selected Exogenous Amino Acids and Appropriate Elevated Temperatures

Published:2023-03-07 Issue:10 Volume:71 Page:4346-4357
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Xia Xue¹,Zhou Tong¹,Zhang Han¹,Cui Heping¹^ORCID,Zhang Foxin²,Hayat Khizar³,Zhang Xiaoming¹^ORCID,Ho Chi-Tang⁴

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. Anhui Province Key Laboratory of Functional Compound Seasoning, Anhui Qiang Wang Flavouring Food Co., Ltd., No. 1 Shengli Road, Jieshou, Fuyang 236500, Anhui, P. R. China

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

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

Funder

National Natural Science Foundation of China

Postgraduate Research & Practice Innovation Program of Jiangsu Province

Collaborative innovation center of food safety and quality control in Jiangsu Province

the Key Science and Technology Program of Anhui Province

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

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