NEW ASPECTS OF THE FORMATION OF 3(2 H )-FURANONES THROUGH THE MAILLARD REACTION
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Publisher
Elsevier
Link
http://woodhead.metapress.com/index/X531L5G872067418.pdf
Reference11 articles.
1. Formation of 4-Hydroxy-2,5-dimethyl-3(2H)-furanone and 4-Hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone through Maillard Reaction Based on Pentose Sugars
2. Ein einfacher Zugang zu 4-hydroxy-2,5-dimethyl-3(2H)-furanon (furaneol), einem Aromabestandteil von Ananas und Erdbeere
3. Stereoisomeric flavour compounds LXXI: determination of the origin of aroma-active dihydrofuranones
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1. Occurrence, Formation, Stability, and Interaction of 4-Hydroxy-2,5-dimethyl-3(2H)-furanone;ACS Food Science & Technology;2021-03-29
2. Characterization of the potent odorants in Tibetan Qingke Jiu by sensory analysis, aroma extract dilution analysis, quantitative analysis and odor activity values;Food Research International;2020-11
3. Levels of Furaneol in Msalais Wines: A Comprehensive Overview of Multiple Stages and Pathways of Its Formation during Msalais Winemaking;Molecules;2019-08-27
4. Chemical and Sensory Changes in Flavor of Roux Prepared from Wheat Flour and Butter by Heating to Various Temperatures;Food Science and Technology Research;2003
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