Formation of 2-Pentylpyridine from the Thermal Interaction of Amino Acids and 2,4-Decadienal-Reference-Cited by-同舟云学术

Formation of 2-Pentylpyridine from the Thermal Interaction of Amino Acids and 2,4-Decadienal

Published:1996-01-01 Issue:12 Volume:44 Page:3906-3908
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Kim Young-Suk¹,Hartman Thomas G.¹,Ho Chi-Tang¹

Affiliation:

1. Department of Food Science and Center for Advanced Food Technology, New Jersey Agricultural Experiment Station, Cook College, Rutgers University, New Brunswick, New Jersey 08903

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf950623%2B

Reference18 articles.

1. Formation of pyrazines from the Maillard reaction of glucose and glutamine-amide-15N

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