Paravisini, Laurianne <br/><br/>
Reactive carbonyl species as key control point for optimization of reaction flavors.  [electronic resource] 

 -  Food chemistry  Feb 2019 
 - 71-78 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2018.08.067  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Chromatography, Liquid<br/>Dihydroxyacetone<br/>Gas Chromatography-Mass Spectrometry<br/>Glucose--chemistry<br/>Isotope Labeling<br/>Maillard Reaction<br/>Mass Spectrometry<br/>Proline--chemistry<br/>Pyridines--chemistry<br/>Taste