Effect of pH, Temperature, and Moisture on the Formation of Volatile Compounds in Glycine/Glucose Model Systems-Reference-Cited by-同舟云学术

Effect of pH, Temperature, and Moisture on the Formation of Volatile Compounds in Glycine/Glucose Model Systems

Published:2001-08-18 Issue:9 Volume:49 Page:4315-4323
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Ames Jennifer M.¹,Guy Robin C. E.¹,Kipping Gary J.¹

Affiliation:

1. School of Food Biosciences, The University of Reading, Whiteknights, Reading RG6 6AP, United Kingdom, and Campden and Chorleywood Food Research Association, Chipping Campden, Gloucestershire GL55 6LD, United Kingdom

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf010198m

Reference48 articles.

1. Thermal Generation of Aromas

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