Formation of Amines and Aldehydes from Parent Amino Acids during Thermal Processing of Cocoa and Model Systems: New Insights into Pathways of the Strecker Reaction
Author:
Affiliation:
1. Lehrstuhl für Lebensmittelchemie, Technical University of Munich, and Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenbergstrasse 4, D-85748 Garching, Germany
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf0525939
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