Investigation of the Reaction between Ammonium Sulfide, Aldehydes, and α-Hydroxyketones or α-Dicarbonyls To Form Some Lipid−Maillard Interaction Products Found in Cooked Beef

J. Stephen Elmore; Donald S. Mottram

doi:10.1021/jf970065u

journal article Sep 01, 1997

Investigation of the Reaction between Ammonium Sulfide, Aldehydes, and α-Hydroxyketones or α-Dicarbonyls To Form Some Lipid−Maillard Interaction Products Found in Cooked Beef

J. Stephen Elmore Donald S. Mottram

Journal of Agricultural and Food Chemistry Vol. 45 No. 9 pp. 3595-3602 · American Chemical Society (ACS)

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Details

Published: Sep 01, 1997
Vol/Issue: 45(9)
Pages: 3595-3602

Authors

J

J. Stephen Elmore

Department of Food Science and Technology, The University of Reading, Whiteknights, Reading RG6 6AP, United Kingdom

D

Donald S. Mottram

Department of Food Science and Technology, The University of Reading, Whiteknights, Reading RG6 6AP, United Kingdom

Cite This Article

J. Stephen Elmore, Donald S. Mottram (1997). Investigation of the Reaction between Ammonium Sulfide, Aldehydes, and α-Hydroxyketones or α-Dicarbonyls To Form Some Lipid−Maillard Interaction Products Found in Cooked Beef. Journal of Agricultural and Food Chemistry, 45(9), 3595-3602. https://doi.org/10.1021/jf970065u

Investigation of the Reaction between Ammonium Sulfide, Aldehydes, and α-Hydroxyketones or α-Dicarbonyls To Form Some Lipid−Maillard Interaction Products Found in Cooked Beef

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