Role of the Solvent Glycerol in the Maillard Reaction of d-Fructose and l-Alanine
Author:
Affiliation:
1. Corporate R&D Division, Firmenich SA, P.O. Box 148, 1217 Meyrin 2, Geneva, Switzerland
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf052222s
Reference16 articles.
1. Factors affecting the formation of pyrazine compounds in sugar-amine reactions
2. Evaluation of Key Odorants in Milk Chocolate and Cocoa Mass by Aroma Extract Dilution Analyses
3. Flavor Components of Roasted Peanuts. Some Low Molecular Weight Pyrazines and Pyrrole
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