Cysteine- and serine-thermal degradation products promote the formation of Strecker aldehydes in amino acid reaction mixtures

✍ Scribed by Hidalgo, Francisco J.; Alcón, Esmeralda; Zamora, Rosario

• Book ID: 121403087
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 538 KB
• Volume: 54
• Category: Article
• ISSN: 0963-9969
• DOI: 10.1016/j.foodres.2013.09.006