Formation of pyrazines from ascorbic acid and amino acids under dry-roasting conditions

Food Chemistry

Volumn 115, Issue 4, 2009, Pages 1417-1423

  Adams, An ^a   Kimpe, Norbert De ^a  

^a GHENT UNIVERSITY   (Belgium)

Author keywords

Ascorbic acid; Flavour; Furans; Maillard; Model reactions; Pyrazines

Indexed keywords

EID: 63049088393     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.01.071     Document Type: Article

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