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A Strategy for Sensitive, Large Scale Quantitative Metabolomics
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Glycerol, an underestimated flavor precursor in the Maillard reaction

Candice Smarrito-Menozzi1, Walter Matthey-Doret, Stéphanie Devaud-Goumoens

  • 1Nestlé Research Center Lausanne, Nestec Ltd. , Vers-Chez-Les-Blanc, 1000 Lausanne 26, Switzerland.

Journal of Agricultural and Food Chemistry
|February 5, 2013
PubMed

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