Roles of different initial Maillard intermediates and pathways in meat flavor formation for cysteine-xylose-glycine model reaction systems

Title
Roles of different initial Maillard intermediates and pathways in meat flavor formation for cysteine-xylose-glycine model reaction systems
Authors
Keywords
Meat flavor, Maillard reaction, Intermediate, Amadori, Thiazolidine, Cysteine, Glycine, Xylose
Journal
FOOD CHEMISTRY
Volume 232, Issue -, Pages 135-144
Publisher
Elsevier BV
Online
2017-03-25
DOI
10.1016/j.foodchem.2017.03.133

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