Effects of supercritical carbon dioxide on volatile formation from Maillard reaction between ribose and cysteine

Journal of the Science of Food and Agriculture

Volumn 88, Issue 2, 2008, Pages 328-335

  Xu, Honggao ^a   Gao, Yanxiang ^a   Liu, Xuan ^a   Zhao, Jian ^b  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b CHARLES STURT UNIVERSITY   (Australia)

Author keywords

Cysteine; Maillard reaction; Ribose; Supercritical carbon dioxide (SC CO2); Volatile compounds

Indexed keywords

EID: 38349179246     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3093     Document Type: Article

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