Model reactions of roast aroma formation: X. Amino acid-specific products after roasting of tryptophan with reducing sugars and sugar degradation products

✍ Scribed by Eberhard Knoch; Werner Baltes

• Publisher: Elsevier Science
• Year: 1992
• Tongue: English
• Weight: 681 KB
• Volume: 44
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/0308-8146(92)90045-4