Effect of glycine on reaction of cysteine-xylose: Insights on initial Maillard stage intermediates to develop meat flavor
Cao, Xie, Hou, Zhao, Chen, Xiao, Zhao, Fan (2017) Effect of glycine on reaction of cysteine-xylose: Insights on initial Maillard stage intermediates to develop meat flavor Food Res Int (IF: 7) 99(Pt 1) 444-453Links
http://www.ncbi.nlm.nih.gov/pubmed/28784504http://dx.doi.org/10.1016/j.foodres.2017.06.012
