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

出版年份 2017 全文链接

标题

作者

关键词

Meat flavor, Maillard reaction, Intermediate, Amadori, Thiazolidine, Cysteine, Glycine, Xylose

出版物

Volume 232, Issue -, Pages 135-144

出版商

Elsevier BV

发表日期

2017-03-25

DOI

10.1016/j.foodchem.2017.03.133

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