OCCURRENCE OF AMADORI AND HEYNS REARRANGEMENT PRODUCTS IN PROCESSED FOODS AND THEIR ROLE IN FLAVOR FORMATION
- 1 January 1978
- book chapter
- Published by Elsevier BV
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- Lösliche Kohlenhydrate in Rohlakritzen(Succus Liquiritiae)Zeitschrift für Lebensmittel-Untersuchung und Forschung, 1973
- Isolation of Sugar Compounds of Asparagine, Phenylalanine, Tyrosine and Valine from Cured Tobacco LeavesAgricultural and Biological Chemistry, 1973
- Studies on the Components of Licorice Root Used for Tobacco Flavouring Part IJournal of the agricultural chemical society of Japan, 1971
- SUGAR‐AMINO ACID INTERACTION IN THE DIFFUSATE OF WATER EXTRACT OF BEEF AND MODEL SYSTEMSJournal of Food Science, 1970
- Changes undergone by free amino‐acids during the manufacture of black teaJournal of the Science of Food and Agriculture, 1966
- Chemistry of non-enzymic browning. II. Reactions between Amino Acids, Organic Acids, and sugars in freeze-dried Apricots and PeachesAustralian Journal of Chemistry, 1957