Investigation of the Aroma-Active Compounds Formed in the Maillard Reaction between Glutathione and Reducing Sugars
Author:
Affiliation:
1. Department of Food Science and Technology, Ewha Womans University, Seoul 120-750, South Korea
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf9043327
Reference33 articles.
1. Effects of reducing agents on glutathione metabolism and the function of carotid body chemoreceptor cells
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4. Formation of Sulfur-Containing Flavor Compounds from Reactions of Furaneol and Cysteine, Glutathione, Hydrogen Sulfide, and Alanine/Hydrogen Sulfide
5. Formation of meatlike aroma compounds from thermal reaction of inosine 5'-monophosphate with cysteine and glutathione
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