Volatile Compounds Generated from the Maillard Reaction of Dipeptides Asn–Pro and Pro–Asn and a Mixture of Asparagine and Proline with Glucose Article Swipe

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Qing Xiao , Qingrong Huang , Chi‐Tang Ho ·

YOU? · · 2025 · Open Access · · DOI: https://doi.org/10.1021/acsfoodscitech.5c00142

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Maillard reaction Asparagine Chemistry Proline Biochemistry Organic chemistry Food science Chromatography Amino acid

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Type: article
Language: en
Landing Page: https://doi.org/10.1021/acsfoodscitech.5c00142
OA Status: hybrid
References: 28
Related Works: 10
OpenAlex ID: https://openalex.org/W4411097238

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DOI: https://doi.org/10.1021/acsfoodscitech.5c00142

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Title: Volatile Compounds Generated from the Maillard Reaction of Dipeptides Asn–Pro and Pro–Asn and a Mixture of Asparagine and Proline with Glucose

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Type: article

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Language: en

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Publication year: 2025

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Publication date: 2025-06-06

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Authors: Qing Xiao, Qingrong Huang, Chi‐Tang Ho

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Landing page: https://doi.org/10.1021/acsfoodscitech.5c00142

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OA status: hybrid

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OA URL: https://doi.org/10.1021/acsfoodscitech.5c00142

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Concepts: Maillard reaction, Asparagine, Chemistry, Proline, Biochemistry, Organic chemistry, Food science, Chromatography, Amino acid

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Cited by: 0

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References (count): 28

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Related works (count): 10

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