Ammonia Affects Maillard Chemistry of an Extruded Autolyzed Yeast Extract: Pyrazine Aroma Generation and Brown Color Formation

H.Enry V. Izzo,C.Hi-Tang Ho;H.Enry V. Izzo;C.Hi-Tang Ho;

journal of food science 1992 Vol. 57 pp. 657-659

143

ho1992journalammonia

ammonia bicarbonate yeast extrat maillard chemistry roast‐aroma reaction rates

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268907

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10.1111/j.1365-2621.1992.tb08064.x

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Scimatic Chain (ID: 481)

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