Formation of Flavor Components by the Reaction of Amino Acid and Carbonyl Compounds in Mild Conditions
- 2 August 2000
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 48 (9), 3761-3766
- https://doi.org/10.1021/jf991024w
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
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