FLAVOR COMPONENTS IN THE MAILLARD REACTION OF DIFFERENT AMINO-ACIDS WITH FRUCTOSE IN COCOA BUTTER WATER - QUALITATIVE AND QUANTITATIVE-ANALYSIS OF PYRAZINES

被引：43

作者：

ARNOLDI, A

ARNOLDI, C

BALDI, O

GRIFFINI, A

机构：

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1988年 / 36卷 / 05期

关键词：

D O I：

10.1021/jf00083a021

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：988 / 992

页数：5

共 23 条

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[2]

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[4]

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[6]

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[8]

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[9]

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