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 journalArticlepeer-review

2 Scopus citations
Original languageEnglish (US)
Number of pages1
JournalAnnals of the New York Academy of Sciences
Volume1043
Issue number1
DOIs
StatePublished - Jan 1 2005

All Science Journal Classification (ASJC) codes

  • Neuroscience(all)
  • Biochemistry, Genetics and Molecular Biology(all)
  • History and Philosophy of Science

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