Mechanism of Pyrazine Formation Intervened by Oxidized Methionines during Thermal Degradation of the Methionine–Glucose Amadori Compound
- DOI
- 10.1021/acs.jafc.2c06458
- Published
- 2022-11-07
- Container
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1021/acs.jafc.2c06458,
title = {Mechanism of Pyrazine Formation Intervened by Oxidized Methionines during Thermal Degradation of the Methionine–Glucose Amadori Compound},
author = {Shibin Deng and Yun Zhai and Heping Cui and Khizar Hayat and Xiaoming Zhang and Chi-Tang Ho},
year = {2022},
journal = {Journal of Agricultural and Food Chemistry},
doi = {10.1021/acs.jafc.2c06458},
url = {https://doi.org/10.1021/acs.jafc.2c06458}
}RIS
TY - JOUR TI - Mechanism of Pyrazine Formation Intervened by Oxidized Methionines during Thermal Degradation of the Methionine–Glucose Amadori Compound AU - Shibin Deng AU - Yun Zhai AU - Heping Cui AU - Khizar Hayat AU - Xiaoming Zhang AU - Chi-Tang Ho PY - 2022 JO - Journal of Agricultural and Food Chemistry DO - 10.1021/acs.jafc.2c06458 UR - https://doi.org/10.1021/acs.jafc.2c06458 ER -
APA
Deng, S., Zhai, Y., Cui, H., Hayat, K., Zhang, X., & Ho, C. (2022). Mechanism of Pyrazine Formation Intervened by Oxidized Methionines during Thermal Degradation of the Methionine–Glucose Amadori Compound. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/acs.jafc.2c06458
Source records
- crossref · retrieved 2026-09-26T13:09:49.447Z