Investigation of the formation of Strecker aldehydes from the reaction of Amadori rearrangement products with of-amino acids in low moisture model systems

European Food Research and Technology

Volumn 211, Issue 6, 2000, Pages 400-403

  Cremer, Dirk Rainer ^a   Vollenbroeker, Marc ^a   Eichner, Karl ^a  

^a UNIVERSITY OF MÜNSTER   (Germany)

Author keywords

Alternative reaction mechanism; Amadori rearrangement product; Headspace gas chromatography; Maillard reaction; Strecker aldehydes

Indexed keywords

EID: 0005385356     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s002170000196     Document Type: Article

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