Formation and antioxidant activity of volatile compounds produced by heating glucose with tyrosine/histidine in water-ethanol and water-glycerol media

Published 2012 View Full Article

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Title
Formation and antioxidant activity of volatile compounds produced by heating glucose with tyrosine/histidine in water-ethanol and water-glycerol media
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 133, Issue 4, Pages 1394-1401
Publisher
Elsevier BV
Online
2012-02-15
DOI
10.1016/j.foodchem.2012.01.116

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