Influence of the pH on the formation of pyrazine compounds by the Maillard reaction of L-ascorbic acid with acidic, basic and neutral amino acids

✍ Scribed by Ai-Nong Yu; Zhi-Wei Tan; Bo-An Shi

• Book ID: 112001727
• Publisher: Wiley (John Wiley & Sons)
• Year: 2011
• Tongue: English
• Weight: 141 KB
• Volume: 7
• Category: Article
• ISSN: 1932-2135
• DOI: 10.1002/apj.594