Gas chromatography-olfactometry analysis of the volatile compounds of two commercial Irish beef meats

Autor: Machiels, David ^*, van Ruth, Saskia M., Posthumus, Maarten A., Istasse, Louis

Publikováno v: In Talanta 2003 60(4):755-764

Thermal decomposition of specifically phosphorylated D-glucoses and their role in the control of the Maillard reaction.

Autor: Yaylayan VA; Department of Food Science and Agricultural Chemistry, McGill University, 21111 Lakeshore, Ste. Anne de Bellevue, Quebec, Canada, H9X 3V9. varoujan.yaylayan@mcgill.ca, Machiels D, Istasse L

Publikováno v: Journal of agricultural and food chemistry [J Agric Food Chem] 2003 May 21; Vol. 51 (11), pp. 3358-66.