Flavor components in the Maillard reaction of different amino acids with fructose in cocoa butter-water. Qualitative and quantitative analysis of pyrazines-Reference-Cited by-同舟云学术

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Flavor components in the Maillard reaction of different amino acids with fructose in cocoa butter-water. Qualitative and quantitative analysis of pyrazines

Published:1988-09 Issue:5 Volume:36 Page:988-992
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Arnoldi Anna,Arnoldi Claudio,Baldi Olga,Griffini Alberto

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf00083a021

Cited by 44 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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2. Fluidized bed roasting modifying the microstructure of cocoa nibs and improving cocoa butter quality;Journal of the American Oil Chemists' Society;2023-03-27

3. Fluidized bed roasting of cocoa nibs speeds up processing and favors the formation of pyrazines;Innovative Food Science & Emerging Technologies;2022-07

4. Integration of GWAS, metabolomics, and sensorial analyses to reveal novel metabolic pathways involved in cocoa fruity aroma GWAS of fruity aroma in Theobroma cacao;Plant Physiology and Biochemistry;2022-01

5. Effect of free amino acids and peptide hydrolysates from sunflower seed protein on the formation of pyrazines under different heating conditions;RSC Advances;2021

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