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

被引：123

作者：

FARMER, LJ

MOTTRAM, DS

WHITFIELD, FB

机构：

来源：

关键词：

D O I：

10.1002/jsfa.2740490311

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：347 / 368

页数：22

共 43 条

[1] VOLATILE COMPONENTS OF A YEAST EXTRACT COMPOSITION [J].

AMES, JM ;

LEOD, GM .

[2]

AMES JM, 1985, J FOOD SCI, V50, P135

[3]

BUCHI G, 1971, J ORG CHEM, V36, P199, DOI 10.1021/jo00800a041

[4]

CUER A, 1979, LEBENSM WISS TECHNOL, V12, P258

[5]

DEBRAUW MCT, 1980, COMPILATION MASS SPE

[6]

Evers W. J., 1976, In 'Phenolic, sulfur, and nitrogen compounds in food flavors' [see FSTA (1977) 9 5T271]., P184

[7]

FOHLISCH B, 1979, LIEBIGS ANN CHEM, P1768

[8]

FORS S, 1983, MAILLARD REACTION FO, P185

[9]

Forss D.A., 1972, PROGR CHEM FATS OTHE, V13, P181

[10]

Furia T. E., 1975, FENAROLIS HDB FLAVOU