Formation of pyrazines in dihydroxyacetone and glycine Maillard reaction: A computational study

Food Chemistry

Volumn 98, Issue 3, 2006, Pages 403-415

  Haider Shipar, Md Abul ^a  

^a CHIBA UNIVERSITY   (Japan)

Author keywords

2,5 Dimethyl pyrazine; Density functional computation; Dihydroxyacetone; Glycine; Maillard reaction

Indexed keywords

2,5 DIMETHYL PYRAZINE; ACETONE; AMPHOLYTE; DIHYDROXYACETONE; GLYCINE; PYRAZINE DERIVATIVE; UNCLASSIFIED DRUG; WATER;

ARTICLE; ELECTRIC CONDUCTIVITY; GLYCATION; MATERIAL STATE; MATHEMATICAL COMPUTING; OXIDATION; PH MEASUREMENT;

EID: 84962426089     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.04.023     Document Type: Article

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