Volatile Chemicals Formed in the Headspace of a Heated D-Glucose/L-Cysteine Maillard Model System-Reference-Cited by-同舟云学术

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Volatile Chemicals Formed in the Headspace of a Heated D-Glucose/L-Cysteine Maillard Model System

Published:1995-08 Issue:8 Volume:43 Page:2212-2218
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Umano Katsumi,Hagi Yukio,Nakahara Kazuaki,Shyoji Akihiro,Shibamoto Takayuki

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf00056a046

Cited by 55 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

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4. Comparison of Odorants in Beef and Chicken Broth—Focus on Thiazoles and Thiazolines;Molecules;2022-10-09

5. Glycine-Xylose Amadori Compound Formation Tracing through Maillard Browning Inhibition by 2-Threityl-thiazolidine-4-carboxylic Acid Formation from Deoxyosone and Exogenous Cysteine;Journal of Agricultural and Food Chemistry;2022-09-20

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