The role of cysteine in contributing to the formation of 2-methyl-3-furanthiol in thiamine containing model systems

T A Bolton, G A Reineccius, R Liardon, T Huyuh Ba

Research output: Chapter in Book/Report/Conference proceeding › Chapter

Original language	English
Title of host publication	Thermally Generated Flavors
Editors	T Parliment, M J Morello, R J McGorrin
Place of Publication	Washington, D.C.
Publisher	American Chemical Society
Pages	270-279
State	Published - 1993

OpenUrl availability

The role of cysteine in contributing to the formation of 2-methyl-3-furanthiol in thiamine containing model systems. / Bolton, T A; Reineccius, G A; Liardon, R et al.
Thermally Generated Flavors. ed. / T Parliment; M J Morello; R J McGorrin. Washington, D.C.: American Chemical Society, 1993. p. 270-279.

Research output: Chapter in Book/Report/Conference proceeding › Chapter

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AU - Liardon, R

AU - Huyuh Ba, T

PY - 1993

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BT - Thermally Generated Flavors

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