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NTIS 바로가기한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, v.31 no.1, 2002년, pp.21 - 25
The contribution of lipid to thermal flayer generation from glucose-protein reaction was accomplished by isolating flavor compounds from casein-glucose (CG)and casein-glucose-coin oil (CGL) which were stored for 2 and 4 weeks at 6
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Huang, T-C., Bruechert, L.J. and Ho, C-T. : Kinetic of pyrazine formation in amino acid-glucose systems. J. Food Sci., 54, 1611-1614 (1990)
Hwang, H-I., Hartman, T.G., Rosen, R.T. and Ho, C-T. :
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Yaylayan, V.A. and Keyhani, A. : Carbohydrate and amino acid degradation pathways in L-Methionine/D-[ $^{13}$ -C] Glucose model system. J. Agric. Food Chem., 49, 800-803 (2001)
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Shibamoto, T. : Volatile flavor chemicals formed by the Maillard reaction. In Thermal Generation of Aromas, Parliment, T.H., McGorrin, R.J. and Ho, C-T. (eds.), ACS Symposium Series 409, Amer. Chem. Soc., Washington DC., p.135-141 (1989)
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Yaylayan, V.A. and Keyhani, A. : Origin of 2,3-pentanedione and 2,3-butanedione in D-Glucdse/L-Alanine Maillard model system. J. Agric. Food Chem., 47 3280-3284 (1999)
Huang, T-C., Bruechert, L.J., Hartman, T.G., Rosen, R.T. and Ho, C-T. : Effect of lipids and carbohyderates on thermal generation of volatiles from commercial zein. J. Agric. Food Chem., 35, 985-990 (1987)
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