The effect of water content on volatile formation from the maillard reaction of peptides and glucose

C. Y. Lu, R. Payne, C. T. Ho

Research output: Contribution to journalArticlepeer-review

3 Scopus citations
Original languageEnglish (US)
Pages (from-to)894
Number of pages1
JournalAnnals of the New York Academy of Sciences
Volume1043
Issue number1
DOIs
StatePublished - 2005

All Science Journal Classification (ASJC) codes

  • General Neuroscience
  • General Biochemistry, Genetics and Molecular Biology
  • History and Philosophy of Science

Cite this