Influence of DNA on volatile generation from Maillard reaction of cysteine and ribose.
Chen
Yong
Y
Department of Food Science, Cook College, Rutgers University, New Brunswick, NJ 08901-8520, USA.
Chin
Chee-Kok
CK
Ho
Chi-Tang
CT
D003545:Cysteine / Q000737:chemistry*; D004247:DNA / Q000737:chemistry*; D008401:Gas Chromatography-Mass Spectrometry; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D015416:Maillard Reaction; D009812:Odorants / Q000032:analysis; D012266:Ribose / Q000737:chemistry*; D012996:Solutions; D014835:Volatilization
D012996:Solutions; D012266:Ribose; D004247:DNA; D003545:Cysteine