Formation of Odorants in Maillard Model Systems Based on l-Proline as Affected by pH
Author:
Affiliation:
1. Nestec Ltd., Nestlé Research Center, P.O. Box 44, 1000 Lausanne 26, Switzerland
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf034077t
Reference47 articles.
1. 5-Acetyl-2,3-dihydro-1H-pyrrolizines and 5,6,7,8-tetrahydroindilizin-8-ones, odor constituents formed on heating L-proline with D-glucose
2. The role of free amino acids present in yeast as precursors of the odorants 2-acetyl-1-pyrroline and 2-acetyltetrahydropyridine in wheat bread crust
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