Key meat flavour compounds formation mechanism in a glutathione–xylose Maillard reaction

✍ Scribed by Ran Wang; Chao Yang; Huanlu Song

• Book ID: 113626132
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 320 KB
• Volume: 131
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/j.foodchem.2011.08.079