Effect of pH on the Formation of Meaty Flavor Compounds in Cysteine-Xylose-Glycine Reaction System
HOU Li, LIANG Jingjing, ZHAO Jian, ZHAO Mengyao, XIAO Qunfei, FAN Mengdie, XIE Jianchun
FOOD SCIENCE . 2017, (8): 129 -138 .  DOI: 10.7506/spkx1002-6630-201708021