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• W1967928332 startingPage "416" @default.
• W1967928332 abstract "Newer aspects of the Strecker degradation related to foods are examined in terms of currently accepted mechanisms and isolated reaction intermediates. Emphasis is placed on Strecker and Strecker-like reactions between amino acids and lipid oxidation products, and terpenes or o-quinones as potential sources of novel flavor compounds. In addition, reactions are described in which Strecker aldehydes are formed directly from Amadori compounds instead of via amino acid/carbonyl reactions." @default.
• W1967928332 created "2016-06-24" @default.
• W1967928332 creator A5045027710 @default.
• W1967928332 date "2008-09-16" @default.
• W1967928332 modified "2023-10-18" @default.
• W1967928332 title "The Strecker Degradation of Amino Acids: Newer Avenues for Flavor Formation" @default.
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• W1967928332 doi "https://doi.org/10.1080/87559120802306058" @default.
• W1967928332 hasPublicationYear "2008" @default.
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