Contribution of Histidine and Lysine to the Generation of Volatile Compounds in Jinhua Ham Exposed to Ripening Conditions Via Maillard Reaction.

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Contribution of Histidine and Lysine to the Generation of Volatile Compounds in Jinhua Ham Exposed to Ripening Conditions Via Maillard Reaction.

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2017 nî lūn-bûn

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2017年の論文

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2017年学术文章

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2017年学术文章

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2017年学术文章

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2017年学术文章

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2017年學術文章

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Contribution of Histidine and ...... ditions Via Maillard Reaction.

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Contribution of Histidine and ...... ditions Via Maillard Reaction.

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label

Contribution of Histidine and ...... ditions Via Maillard Reaction.

@en

Contribution of Histidine and ...... ditions Via Maillard Reaction.

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Contribution of Histidine and ...... ditions Via Maillard Reaction.

@en

Contribution of Histidine and ...... ditions Via Maillard Reaction.

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P1476

Contribution of Histidine and ...... nditions Via Maillard Reaction

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P2093

Gai-Ming Zhao

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Jing-Li Zhao

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Miao-Yun Li

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Wei Tian

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Yan-Xia Liu

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P2860

The effect of microwave on the interaction of flavour compounds with G-actin from grass carp (Catenopharyngodon idella).

Changes in the components of dry-fermented sausages during ripening.

Estimation of dietary intake of melanoidins from coffee and bread.

Changes in flavor compounds of dry-cured Chinese Jinhua ham during processing.

Characterization of French and Spanish dry-cured hams: influence of the volatiles from the muscles and the subcutaneous fat quantified by SPME-GC.

Analysis of volatile compounds of Iberian dry-cured loins with different intramuscular fat contents using SPME-DED.

Volatile compounds in Iberian dry-cured loin.

Changes of alanyl aminopeptidase activity and free amino acid contents in biceps femoris during processing of Jinhua ham.

Mechanism of formation of sulphur aroma compounds from l-ascorbic acid and l-cysteine during the Maillard reaction.

Relations between compositional traits and sensory qualities of French dry-cured ham.

P304

46-52

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P31

scholarly article

P356

10.1111/1750-3841.13996

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P433

http://www.w3.org/2001/XMLSchema#string

P478

http://www.w3.org/2001/XMLSchema#string

P50

Chao-Zhi Zhu

P577

2017-12-01T00:00:00Z

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P698

29194607

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