Roles of different initial Maillard intermediates and pathways in meat flavor formation for cysteine-xylose-glycine model reaction systems
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1996 ◽
Vol 72
(1)
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pp. 91-96
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2010 ◽
Vol 182
(1-3)
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pp. 863-868
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1997 ◽
Vol 21
(1-2)
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pp. S631-S636
1992 ◽
Vol 12
(4)
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pp. 443-456
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