VOLATILE COMPOUNDS PRODUCED IN MAILLARD REACTIONS INVOLVING GLYCINE, RIBOSE AND PHOSPHOLIPID

被引：37

作者：

SALTER, LJ

MOTTRAM, DS

WHITFIELD, FB

机构：

来源：

关键词：

D O I：

10.1002/jsfa.2740460211

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：227 / 242

页数：16

共 40 条

[1] CHARACTERISATION OF SOME MUSHROOM VOLATILES [J].

CRONIN, DA ;

WARD, MK .

[2]

Danehy J P, 1986, Adv Food Res, V30, P77, DOI 10.1016/S0065-2628(08)60348-1

[3]

DAWES IW, 1966, CHEM IND-LONDON, P2203

[4]

DEBRAUW MCT, 1980, COMPILATION MASS SPE

ELODE, KE ;

DORNSEIFER, TP ;

KEITH, ES ;

POWERS, JJ .

[6]

Feather M.S., 1983, MAILLARD REACTION FO, P287, DOI [10.1021/bk-1983-0215.ch013, DOI 10.1021/BK-1983-0215.CH013]

[7]

FORS S, 1983, MAILLARD REACTION FO, P185

[8]

Furia T. E., 1975, FENAROLIS HDB FLAVOU

[9]

GROSCH W, 1982, FOOD FLAVOURS A, P325

[10]

HASHIBA H, 1986, AMINO CARBONYL REACT, P155