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Journal Article
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 03/2019, Volume 99, Issue 4, pp. 1728 - 1739
BACKGROUND Low molecular weight peptides (LMWPs) (<1 kDa) generated in meat during chilled conditioning can act as flavor precursors in the Maillard reaction... 
liquid chromatography/quadrupole time‐of‐flight mass spectrometry | peptide | chicken | flavor precursor | metabolomics | volatile organic compounds | liquid chromatography/quadrupole time-of-flight mass spectrometry | ANTIOXIDANT ACTIVITY | MODEL SYSTEM | MAILLARD REACTION | FOOD SCIENCE & TECHNOLOGY | VOLATILE COMPOUNDS | THERMAL-DEGRADATION | AROMA EXTRACT DILUTION | GAS-CHROMATOGRAPHY | AGRICULTURE, MULTIDISCIPLINARY | CHROMATOGRAPHY-MASS SPECTROMETRY | CHEMISTRY, APPLIED | PHOSPHORYLATED SUGARS | ODOR-ACTIVE COMPOUNDS | Cooking | Gas Chromatography-Mass Spectrometry | Molecular Weight | Peptides - chemistry | Meat - analysis | Humans | Hot Temperature | Animals | Cattle | Chickens | Maillard Reaction | Flavoring Agents - chemistry | Taste | Volatile Organic Compounds - chemistry | Volatile organic compounds | Cysteine | Pyridine | Peptides | Analysis | Liquid chromatography | Glycine | Mass spectrometry | Investigations | Sugars | Monosaccharides | Poultry | Carnosine | Solvent extraction | Quadrupoles | Molecular weight | Aroma compounds | Meat | Ribose | Low molecular weights | Sensory evaluation | Aroma | Sulfur | Glutathione | Organic compounds | Distillation | Pyridines | Spectroscopy | Thigh | Muscles | Maillard reaction | Mass spectroscopy | Volatiles | Flavor | Chromatography | Pyrazines | Gas chromatography | Organic chemistry | Pyrazine | Flavors | Sensory properties | Scientific imaging | Volatile organic compounds--VOCs | Volatile compounds
Journal Article
ACS Sustainable Chemistry and Engineering, ISSN 2168-0485, 01/2019, Volume 7, Issue 2, pp. 2245 - 2254
Journal Article
Journal Article