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

F Van Lancker, A Adams…

Index: Journal of Agricultural and Food Chemistry, , vol. 58, # 4 p. 2470 - 2478

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Citation Number: 30

Abstract

... Journal of Agricultural and Food ... However, the amount of free amino acids in food is always very low as compared to the amounts of peptides and especially proteins (2). Therefore, it can be assumed that in food, the modifications caused by the Maillard reaction with peptides ...