Flavor Release in the Presence of Melanoidins Prepared from l-(+)-Ascorbic Acid and Amino Acids-Reference-Cited by-同舟云学术

Flavor Release in the Presence of Melanoidins Prepared from l-(+)-Ascorbic Acid and Amino Acids

Published:2002-06-19 Issue:15 Volume:50 Page:4244-4250
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Obretenov Cvetan¹,Demyttenaere Jan¹,Tehrani Kourosch Abbaspour¹,Adams An¹,Keršiene Milda¹,De Kimpe Norbert¹

Affiliation:

1. Department of Organic Chemistry, Higher Institute of Food and Flavor Industry, 26, Maritsa Boulevard, 4000 Plovdiv, Bulgaria, and Department of Organic Chemistry, Faculty of Agricultural and Applied Biological Sciences, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0200366

Reference28 articles.

1. Interactions between Methyl Ketones and β-Lactoglobulin: Sensory Analysis, Headspace Analysis, and Mathematical Modeling

2. Interaction of Thiol and Disulfide Flavor Compounds with Food Components

3. Immobilized β-lactoglobulin on a HPLC-column: a rapid way to determine protein—flavour interactions

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