Effect of glycine on reaction of cysteine-xylose: Insights on initial Maillard stage intermediates to develop meat flavor

Changchun Cao, Jianchun Xie, Li Hou, Jian Zhao, Feng Chen, Qunfei Xiao, Mengyao Zhao, Mengdie Fan (2017) Effect of glycine on reaction of cysteine-xylose: Insights on initial Maillard stage intermediates to develop meat flavor Food Res Int (IF: 8) 99(Pt 1) 444-453

Links

http://www.ncbi.nlm.nih.gov/pubmed/28784504
http://dx.doi.org/10.1016/j.foodres.2017.06.012

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