title: Influence of DNA on volatile generation from Maillard reaction of cysteine and ribose.
authors.affiliation: Department of Food Science, Cook College, Rutgers University, New Brunswick, NJ 08901-8520, USA.
authors.forename: Yong
authors.initials: Y
authors.lastname: Chen
authors.forename: Chee-Kok
authors.initials: CK
authors.lastname: Chin
authors.forename: Chi-Tang
authors.initials: CT
authors.lastname: Ho
mesh_terms: 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
chemical_list: D012996:Solutions; D012266:Ribose; D004247:DNA; D003545:Cysteine