The effect of temperature on the formation of initial maillard intermediates and volatile flavor compounds in cysteine/xylose model reaction system

CAO Chang-chun,SHI Jing-yan,XIE Jian-chun,SUN Bao-guo

Food and Fermentation Industries ›› 2015, Vol. 41 ›› Issue (11) : 64.

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PDF(1326 KB)
Food and Fermentation Industries ›› 2015, Vol. 41 ›› Issue (11) : 64.

The effect of temperature on the formation of initial maillard intermediates and volatile flavor compounds in cysteine/xylose model reaction system

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2015, 41(11): 64

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