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

C. Y. Lu, R. Payne, Chi-Tang Ho

Research output: Contribution to journal › Article › peer-review

2 Scopus citations

Original language	English (US)
Number of pages	1
Journal	Annals of the New York Academy of Sciences
Volume	1043
Issue number	1
DOIs	https://doi.org/10.1196/annals.1333.108
State	Published - Jan 1 2005

All Science Journal Classification (ASJC) codes

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title = "The effect of water content on volatile formation from the maillard reaction of peptides and glucose",

author = "Lu, {C. Y.} and R. Payne and Chi-Tang Ho",

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AU - Payne, R.

AU - Ho, Chi-Tang

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