(Q57000334)

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Alternative GC–MS approaches in the analysis of substituted pyrazines and other volatile aromatic compounds formed during Maillard reaction in potato chips

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Alternative GC–MS approaches in the analysis of substituted pyrazines and other volatile aromatic compounds formed during Maillard reaction in potato chips (English)

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Tomas Cajka

6

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author name string

Lenka Lojzova

series ordinal

1

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Katerina Riddellova

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2

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Jana Hajslova

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3

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Jitka Zrostlikova

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4

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Jakub Schurek

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5

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publication date

May 2009

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published in

Analytica Chimica Acta

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volume

641

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issue

1-2

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page(s)

101-109

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DOI

10.1016/J.ACA.2009.03.036

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PubMed publication ID

19393373

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(Q57000334)

Alternative GC–MS approaches in the analysis of substituted pyrazines and other volatile aromatic compounds formed during Maillard reaction in potato chips

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