Back to matchesWe found a matchYour institution may have access to this item. Find your institution then sign in to continue.TitleEffects of Thermal Reaction Conditions on Dicarbonyl Compounds and Flavor Substances in Glucose-Alanine Sweet-flavored Maillard Reaction Model System.AuthorsMA Xiangjie; ZHAO Jiansheng; HUANG Qirui; WANG Qifan; CHEN Jie; ZENG MaomaoPublicationScience & Technology of Food Industry, 2024, Vol 45, Issue 16, p114ISSN1002-0306Publication typeArticleDOI10.13386/j.issn1002-0306.2023100219