Effect of glycine on reaction of cysteine-xylose: Insights on initial Maillard stage intermediates to develop meat flavor

标题
Effect of glycine on reaction of cysteine-xylose: Insights on initial Maillard stage intermediates to develop meat flavor
作者
关键词
Cysteine, Glycine, Maillard, Thiazolidine, Amadori compound, Meat flavor
出版物
FOOD RESEARCH INTERNATIONAL
Volume 99, Issue -, Pages 444-453
出版商
Elsevier BV
发表日期
2017-06-04
DOI
10.1016/j.foodres.2017.06.012

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