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The Effect of Water Content on Volatile Formation from the Maillard Reaction of Peptides and Glucose
Author(s) -
LU C Y,
PAYNE R,
HO C T
Publication year - 2005
Publication title -
annals of the new york academy of sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.712
H-Index - 248
eISSN - 1749-6632
pISSN - 0077-8923
DOI - 10.1196/annals.1333.108
Subject(s) - maillard reaction , annals , food science , chemistry , mathematics , art , classics