Effect of pH and Temperature on the Formation of Volatile Compounds in Cysteine/Reducing Sugar/Starch Mixtures during Extrusion Cooking
Author:
Affiliation:
1. School of Food Biosciences, The University of Reading, Whiteknights, Reading RG6 6AP, United Kingdom, and Campden and Chorleywood Food Research Association, Chipping Campden, Gloucestershire GL55 6LD, United Kingdom
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf0012547
Reference36 articles.
1. Effect of phospholipid on the formation of volatile heterocyclic compounds in heated aqueous solutions of amino acids and ribose
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