Author:
Pang Xueli,Zhang Yizhi,Qiu Jun,Cao Jianmin,Sun Yuqing,Li Hehe,Kong Fanyu
Funder
National Natural Science Foundation of China
Agricultural Science and Technology Innovation Program
Beijing Technology and Business University
Fundamental Research Funds for Central Non-profit Scientific Institution
Subject
General Medicine,Food Science,Analytical Chemistry
Reference40 articles.
1. Minor Strecker degradation products of phenylalanine and phenylglycine;Adamiec;European Food Research & Technology,2001
2. Chemistry of 2-acetyl-1-pyrroline, 6-acetyl-1,2,3,4-tetrahydropyridine, 2-acetyl-2-thiazoline, and 5-acetyl-2,3-dihydro-4H-thiazine: Extraordinary Maillard flavor compounds;Adams;Chemical Reviews,2006
3. Formation of 4-hydroxy-2,5-dimethyl-3(2H)-furanone and 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone through Maillard reaction based on pentose sugars;Blank;Journal of Agricultural and Food Chemistry,1996
4. Aroma components of wines from Chardonel: A French-American hybrid grape;Cadwallader,2004
5. Chemical characterization of milk after treatment with thermal (HTST and UHT) and nonthermal (turbulent flow ultraviolet) processing technologies;Cappozzo;Journal of Dairy Science,2015
Cited by
37 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献