Mechanistic Studies on the Formation of the Cracker-like Aroma Compounds 2-Acetyltetrahydropyridine and 2-Acetyl-1-pyrroline by Maillard-type Reactions

Titel:: Mechanistic Studies on the Formation of the Cracker-like Aroma Compounds 2-Acetyltetrahydropyridine and 2-Acetyl-1-pyrroline by Maillard-type Reactions
Dokumenttyp:: Buchbeitrag
Autor(en):: Schieberle, Peter; Hofmann, Thomas
Seitenangaben Beitrag:: 209 - 215
Buchtitel:: The Maillard Reaction in Foods and Medicine
Verlag / Institution:: Elsevier BV
Jahr:: 2005
Print-ISBN:: 9781855737914
DOI:: doi:10.1533/9781845698447.5.209
Format:: Text
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