Formation of Isovaleraldehyde in the Maillard Model Reaction System Consisting of Leucine and Reducing Sugar
TANG Li-wei，TIAN Hong-yu*，SUN Bao-guo，ZHANG Jie
FOOD SCIENCE . 2009, (17): 145 -148 .  DOI: 10.7506/spkx1002-6630-200917034