Formation of pyrazines in maillard model systems of lysine-containing dipeptides

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 4, 2010, Pages 2470-2478

  Van Lancker, Fien ^a   Adams, A N ^a   De Kimpe, Norbert ^a  

^a GHENT UNIVERSITY   (Belgium)

Author keywords

Flavor; Maillard; Model reactions; Peptides; Pyrazines; SBSE

Indexed keywords

CYSTINE; DIPEPTIDE; GLUCOSE; LEUCINE; LYSINE; PEPTIDE; PHENYLALANINE; PYRAZINE DERIVATIVE; SERINE;

ARTICLE; CHEMISTRY; FOOD ANALYSIS; GLYCATION; MASS FRAGMENTOGRAPHY;

CYSTINE; DIPEPTIDES; FOOD ANALYSIS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; GLUCOSE; LEUCINE; LYSINE; MAILLARD REACTION; PEPTIDES; PHENYLALANINE; PYRAZINES; SERINE;

EID: 77249148351     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf903898t     Document Type: Article

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