Investigation of the Aroma-Active Compounds Formed in the Maillard Reaction between Glutathione and Reducing Sugars

Published 2010 View Full Article

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Title
Investigation of the Aroma-Active Compounds Formed in the Maillard Reaction between Glutathione and Reducing Sugars
Authors
Keywords
-
Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 58, Issue 5, Pages 3116-3124
Publisher
American Chemical Society (ACS)
Online
2010-02-11
DOI
10.1021/jf9043327

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