VOLATILE COMPONENTS FROM NON-ENZYMIC BROWNING REACTION OF CYSTEINE-CYSTINE-RIBOSE SYSTEM

[11] RESOLUTION OF MIXTURES OF ALIPHATIC AND TERPENE-TYPE 2,4-DINITROPHENYLHYDRAZONES BY THIN-LAYER CHROMATOGRAPHY ON SILICA GEL [J]. ANALYST, 1969, 94 (1125) : 1090 - &

[12] EFFECTS OF PH AND TEMPERATURE ON CARBONYLS AND AROMAS PRODUCED IN HEATED AMINO ACID-SUGAR MIXTURES [J]. JOURNAL OF FOOD SCIENCE, 1966, 31 (03) : 351 - +

[13] STEAM VOLATILE CONSTITUENTS OF STALE NONFAT DRY MILK - ROLE OF MAILLARD REACTION IN STALING [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1972, 20 (03) : 695 - &

[14] NONENZYMATIC BROWNING IN A LACTOSE-CASEIN MODEL SYSTEM [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1970, 18 (01) : 13 - &

[15] PROLYSIS OF SULFUR-CONTAINING AMINO ACIDS [J]. AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1969, 33 (08): : 1144 - &

[16] GAUTSCHI F, 1967, J AGR FOOD CHEM, V15, P15, DOI 10.1021/jf60149a010

[17] RECHERCHES SUR LES AROMES - SUR LAROME DE CAFE 2 PYRAZINES ET PYRIDINES [J]. HELVETICA CHIMICA ACTA, 1967, 50 (02) : 694 - &

[18] HERZ W. J., 1960, FOOD RES, V25, P491

[19] Hodge J. E, 1967, S FOODS CHEM PHYSL F, P465

[20] DEHYDRATED FOODS - CHEMISTRY OF BROWNING REACTIONS IN MODEL SYSTEMS [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1953, 1 (15) : 928 - 943

[11] RESOLUTION OF MIXTURES OF ALIPHATIC AND TERPENE-TYPE 2,4-DINITROPHENYLHYDRAZONES BY THIN-LAYER CHROMATOGRAPHY ON SILICA GEL [J]. ANALYST, 1969, 94 (1125) : 1090 - &

[12] EFFECTS OF PH AND TEMPERATURE ON CARBONYLS AND AROMAS PRODUCED IN HEATED AMINO ACID-SUGAR MIXTURES [J]. JOURNAL OF FOOD SCIENCE, 1966, 31 (03) : 351 - +

[13] STEAM VOLATILE CONSTITUENTS OF STALE NONFAT DRY MILK - ROLE OF MAILLARD REACTION IN STALING [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1972, 20 (03) : 695 - &

[14] NONENZYMATIC BROWNING IN A LACTOSE-CASEIN MODEL SYSTEM [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1970, 18 (01) : 13 - &

[15] PROLYSIS OF SULFUR-CONTAINING AMINO ACIDS [J]. AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1969, 33 (08): : 1144 - &

[16] GAUTSCHI F, 1967, J AGR FOOD CHEM, V15, P15, DOI 10.1021/jf60149a010

[17] RECHERCHES SUR LES AROMES - SUR LAROME DE CAFE 2 PYRAZINES ET PYRIDINES [J]. HELVETICA CHIMICA ACTA, 1967, 50 (02) : 694 - &

[18] HERZ W. J., 1960, FOOD RES, V25, P491

[19] Hodge J. E, 1967, S FOODS CHEM PHYSL F, P465

[20] DEHYDRATED FOODS - CHEMISTRY OF BROWNING REACTIONS IN MODEL SYSTEMS [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1953, 1 (15) : 928 - 943