Nashalian, Ossanna <br/><br/>
Thermally induced oxidative decarboxylation of copper complexes of amino acids and formation of strecker aldehyde.  [electronic resource] 

 -  Journal of agricultural and food chemistry  Aug 2014 
 - 8518-23 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1520-5118 
<br/><br/><label>Standard No.: </label>10.1021/jf502751n  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Aldehydes--chemistry<br/>Amino Acids--chemistry<br/>Copper--chemistry<br/>Decarboxylation<br/>Hot Temperature<br/>Maillard Reaction<br/>Oxidation-Reduction