Response surface methodology for meat-like odorants from Maillard reaction with glutathione I: the optimization analysis and the general pathway exploration. | J Food Sci;77(9): C966-74, 2012 Sep. | MEDLINE

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Response surface methodology for meat-like odorants from Maillard reaction with glutathione I: the optimization analysis and the general pathway exploration.

Yang, C; Song, H L; Chen, F.

Affiliation

Yang C; Beijing Key Lab of Flavor Chemistry, Beijing Technology and Business Univ, China.

J Food Sci ; 77(9): C966-74, 2012 Sep.

Article in En | MEDLINE | ID: mdl-22888856

Subject(s)

Glutathione/chemistry; Maillard Reaction; Odorants/analysis; Volatile Organic Compounds/analysis; Cysteine/analysis; Food Handling/methods; Taste; Temperature; Thiamine/analysis; Xylose/analysis

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Maillard Reaction / Volatile Organic Compounds / Glutathione / Odorants Language: En Journal: J Food Sci Year: 2012 Type: Article Affiliation country: China

Search on Google

Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Maillard Reaction / Volatile Organic Compounds / Glutathione / Odorants Language: En Journal: J Food Sci Year: 2012 Type: Article Affiliation country: China