Free Radical Formation from Secondary Amines in the Maillard Reaction
Author:
Affiliation:
1. Department of Chemistry, University of Memphis, Memphis, Tennessee 38152-6060
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf960902c
Reference43 articles.
1. A new method of pyrazine synthesis for flavor use
2. Reactions of gaseous inorganic negative ions. V. Dissociative electron capture and ion-molecule reactions in methylfluorosilanes
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