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Effect of pH, temperature, and moisture on the formation of volatile compounds in glycine/glucose model systems
Authors: Ames, JM Guy, RCE Kipping, GJ
Citation: Jm. Ames et al., Effect of pH, temperature, and moisture on the formation of volatile compounds in glycine/glucose model systems, J AGR FOOD, 49(9), 2001, pp. 4315-4323
Effect of pH and temperature on the formation of volatile compounds in cysteine/reducing sugar/starch mixtures during extrusion cooking
Authors: Ames, JM Guy, RCE Kipping, GJ
Citation: Jm. Ames et al., Effect of pH and temperature on the formation of volatile compounds in cysteine/reducing sugar/starch mixtures during extrusion cooking, J AGR FOOD, 49(4), 2001, pp. 1885-1894
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