Formation mechanism of aroma compounds in a glutathione-glucose reaction with fat or oxidized fat

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Interaction of lipid in the maillard reaction between cysteine and ribose: The effect of a triglyceride and three phospholipids on the volatile products

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Formation of Aroma Compounds from Ribose and Cysteine during the Maillard Reaction

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Amino Acid Catalysis of 2-Alkylfuran Formation from Lipid Oxidation-Derived α,β-Unsaturated Aldehydes

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