Open AccessInfluence of Water Content on the Formation of Volatiles fromL -Cysteine and Dihydroxyacetone Heated in a Glycerine-Water System
Author(s) -
Joji Okumura
Publication year - 1993
Publication title -
bioscience, biotechnology, and biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.509
H-Index - 116
eISSN - 1347-6947
pISSN - 0916-8451
DOI - 10.1271/bbb.57.341
Subject(s) - dihydroxyacetone , chemistry , cysteine , volume (thermodynamics) , food science , organic chemistry , physics , glycerol , thermodynamics , enzyme