Kinetics of the formation of sulfur-containing Strecker aldehydes via the Maillard reaction

Research output: Chapter in Book/Report/Conference proceedingChapter

Original languageEnglish
Title of host publicationSulfur Compounds in Foods
EditorsC Mussinan, M Keenan
Place of PublicationWashington, D.C.
PublisherAmerican Chemical Society
Pages127-137
StatePublished - 1994

Cite this

Chan, F., & Reineccius, G. A. (1994). Kinetics of the formation of sulfur-containing Strecker aldehydes via the Maillard reaction. In C. Mussinan, & M. Keenan (Eds.), Sulfur Compounds in Foods (pp. 127-137). Washington, D.C.: American Chemical Society.

Kinetics of the formation of sulfur-containing Strecker aldehydes via the Maillard reaction. / Chan, F; Reineccius, G A.

Sulfur Compounds in Foods. ed. / C Mussinan; M Keenan. Washington, D.C. : American Chemical Society, 1994. p. 127-137.

Research output: Chapter in Book/Report/Conference proceedingChapter

Chan, F & Reineccius, GA 1994, Kinetics of the formation of sulfur-containing Strecker aldehydes via the Maillard reaction. in C Mussinan & M Keenan (eds), Sulfur Compounds in Foods. American Chemical Society, Washington, D.C., pp. 127-137.
Chan F, Reineccius GA. Kinetics of the formation of sulfur-containing Strecker aldehydes via the Maillard reaction. In Mussinan C, Keenan M, editors, Sulfur Compounds in Foods. Washington, D.C.: American Chemical Society. 1994. p. 127-137
Chan, F ; Reineccius, G A. / Kinetics of the formation of sulfur-containing Strecker aldehydes via the Maillard reaction. Sulfur Compounds in Foods. editor / C Mussinan ; M Keenan. Washington, D.C. : American Chemical Society, 1994. pp. 127-137
@inbook{8c9ecc464db5448f82a0cfeb0f620c3a,
title = "Kinetics of the formation of sulfur-containing Strecker aldehydes via the Maillard reaction",
author = "F Chan and Reineccius, {G A}",
year = "1994",
language = "English",
pages = "127--137",
editor = "C Mussinan and M Keenan",
booktitle = "Sulfur Compounds in Foods",
publisher = "American Chemical Society",
address = "United States",

}

TY - CHAP

T1 - Kinetics of the formation of sulfur-containing Strecker aldehydes via the Maillard reaction

AU - Chan, F

AU - Reineccius, G A

PY - 1994

Y1 - 1994

M3 - Chapter

SP - 127

EP - 137

BT - Sulfur Compounds in Foods

A2 - Mussinan, C

A2 - Keenan, M

PB - American Chemical Society

CY - Washington, D.C.

ER -