Formation of Flavor Components by the Reaction of Amino Acid and Carbonyl Compounds in Mild Conditions
Author:
Affiliation:
1. Unité Associée INRA/Université Victor Segalen Bordeaux 2, Faculté d'Œnologie, 351, Cours de la Libération, F-33405 Talence, France, and Laboratoire d'Œnologie, U. E. R. Sciences de Reims, B. P. 1039, F-51687 Reims Cedex 2, France
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf991024w
Reference14 articles.
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