Kinetics of browning and correlations between browning degree and pyrazine compounds in l-ascorbic acid/acidic amino

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Determination of the Gas-phase Acidities of Oligopeptides
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Determination of the Gas-phase Acidities of Oligopeptides

Published on: June 24, 2013

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Ai-Nong Yu1, Yong-Yan Zhou2, Yi-Ni Yang2

  • 1Key Laboratory of Biologic Resources Protection and Utilization of Hubei Province, Enshi, Hubei 445000, China; School of Chemistry & Environmental Engineering, Hubei University for Nationalities, Enshi, Hubei 445000, China.

Food Chemistry
|December 17, 2016
PubMed

Keywords:
Acidic amino acidsAromaAscorbic acidKineticsMaillardNon-enzymatic browning reaction

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