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	Formation of Volatile Pyrazinones in Amadori Rearrangement Products and Maillard Reaction Systems and the Major Formation Pathways 期刊论文 Journal of Agricultural and Food Chemistry,2024, 卷号: 72, 期号: 18, 页码: 10570-10578 作者: Luo, Yue; Zhu, Siyue; Peng, Jie; Li, Run; Huang ,Qingrong 收藏 \| 浏览/下载：29/0 \| 提交时间：2024/09/04 amadori rearrangement products cytotoxicity fluorescence maillard reaction pyrazinones
	Feasibility Study of Amadori Rearrangement Products of Glycine, Diglycine, Triglycine, and Glucose as Potential Food Additives for Production, Stability, and Flavor Formation 期刊论文 Journal of Agricultural and Food Chemistry,2024, 卷号: 72, 期号: 1, 页码: 657-669 作者: Luo, Yue; Zhu, Siyue; Peng, Jie; Cui, Heping; Huang, Qingrong 收藏 \| 浏览/下载：43/0 \| 提交时间：2024/03/12 Amadori rearrangement product amino acid flavor oligopeptides stability