The thermally induced reaction of cracker-like aroma characteristic resulting from proline, glycine and valine with D-glucose and lactose

Research output: Contribution to journal › Meeting abstract › peer-review

Original language	English
Article number	E228
Number of pages	1
Journal	Proceedings of the Nutrition Society
Volume	76
Issue number	OCE4
DOIs	https://doi.org/10.1017/S0029665117003901
Publication status	Published - 11 Dec 2017
Externally published	Yes
Event	Nutrition Society Summer Conference 2017: improving nutrition in metropolitan areas - London Duration: 10 Jul 2017 → 12 Jul 2017

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@article{2349534a6ffb41359529b77ee5910107,

title = "The thermally induced reaction of cracker-like aroma characteristic resulting from proline, glycine and valine with D-glucose and lactose",

author = "S. Zaini and H. Al-Kateb and D. Baines and V. Cox",

year = "2017",

month = dec,

day = "11",

doi = "10.1017/S0029665117003901",

language = "English",

volume = "76",

journal = "Proceedings of the Nutrition Society",

issn = "0029-6651",

publisher = "Cambridge University Press",

number = "OCE4",

note = "Nutrition Society Summer Conference 2017: improving nutrition in metropolitan areas ; Conference date: 10-07-2017 Through 12-07-2017",

}

TY - JOUR

T1 - The thermally induced reaction of cracker-like aroma characteristic resulting from proline, glycine and valine with D-glucose and lactose

AU - Zaini, S.

AU - Al-Kateb, H.

AU - Baines, D.

AU - Cox, V.

PY - 2017/12/11

Y1 - 2017/12/11

U2 - 10.1017/S0029665117003901

DO - 10.1017/S0029665117003901

M3 - Meeting abstract

SN - 0029-6651

VL - 76

JO - Proceedings of the Nutrition Society

JF - Proceedings of the Nutrition Society

IS - OCE4

M1 - E228

T2 - Nutrition Society Summer Conference 2017: improving nutrition in metropolitan areas

Y2 - 10 July 2017 through 12 July 2017

ER -