(Q38593708)

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:3526830%20AND%20SRC:MED&resulttype=core&format=json

28 September 2019

review article

1 reference

title

Maillard reactions: nonenzymatic browning in food systems with special reference to the development of flavor (English)

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:3526830%20AND%20SRC:MED&resulttype=core&format=json

28 September 2019

author name string

J P Danehy

series ordinal

1

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:3526830%20AND%20SRC:MED&resulttype=core&format=json

28 September 2019

publication date

1 January 1986

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:3526830%20AND%20SRC:MED&resulttype=core&format=json

Advances in food research

28 September 2019

published in

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:3526830%20AND%20SRC:MED&resulttype=core&format=json

28 September 2019

volume

30

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:3526830%20AND%20SRC:MED&resulttype=core&format=json

28 September 2019

page(s)

77-138

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:3526830%20AND%20SRC:MED&resulttype=core&format=json

Components contributing to beef flavor. Analysis of the headspace volatiles of beef broth

28 September 2019

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Mutagenicity of products obtained from cysteamine--glucose browning model systems

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Isolation and identification of pyrazines present in pressure-cooked beef

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Identifiers

DOI

0 references

1 reference