Formation mechanism of aroma compounds in a glutathione-glucose reaction with fat or oxidized fat

Published 2018 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Formation mechanism of aroma compounds in a glutathione-glucose reaction with fat or oxidized fat
Authors
Keywords
Glutathione, [, C, 6, ]-D-glucose, Fat, Meat flavor, Formation pathway, Lipid degradation, Maillard reaction, Interaction
Journal
FOOD CHEMISTRY
Volume -, Issue -, Pages -
Publisher
Elsevier BV
Online
2018-07-18
DOI
10.1016/j.foodchem.2018.07.106

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Create your own webinar

Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.

Create Now

Ask a Question. Answer a Question.

Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.

Get Started
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.