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

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

doi:10.1196/annals.1333.108

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

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

School of Environmental and Biological Sciences, Food Science

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

3 Scopus citations

Original language	English (US)
Pages (from-to)	894
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 - 2005

All Science Journal Classification (ASJC) codes

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

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

All Science Journal Classification (ASJC) codes

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