Odor-Active (E)-4-Methyl-3-hexenoic Acid in Roasted Coffee Generated in the Maillard Reactions of L-Isoleucine with Sugars
Miyazato, Hironari, Nakamura, Michiaki, Hashimoto, Seiji, Hayashi, ShuichiVolume:
5
Journal:
Advance Journal of Food Science and Technology
DOI:
10.19026/ajfst.5.3112
Date:
November, 2013
File:
PDF, 346 KB
2013