Investigation of the aroma-active compounds formed in the Maillard reaction between glutathione and reducing sugars
SM Lee, YJ Jo, YS Kim
Index: Journal of Agricultural and Food Chemistry, , vol. 58, # 5 p. 3116 - 3124
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Citation Number: 22
Abstract
... Journal of Agricultural and Food Chemistry. ... In food systems, GSH plays an important role in the formation of diverse sulfur-containing volatile compounds during the heating processing via the release of hydrogen sulfide. Zheng et al. ...
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