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Formation of Pyrazines in Aqueous Maltose/Glucose/Fructose-Glutamine Model Systems upon Heating at below 100°C
sugar glutamine non-enzymatic browning reaction
2009/6/18
Pyrazines generated from aqueous sugar-glutamine model systems heated at 90°C were investigated quantitatively. To determine trace levels of pyrazines in aqueous matrices, an efficient method using so...