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R. Tressl, E. Kersten, C. Nittka, and D. Rewicki, Formation of sulfur-containing flavor compounds from [13C]-labeled sugars, cysteine, and methionine, in Sulfur Compounds in Foods, C. J. Mussinan and M. E. Keelan (eds), American Chemical Society, Washington, DC, 1994, 224-235. [Pg.185]

Formation of Sulfur-Containing Flavor Compounds from [ C]-Labeled Sugars, Cysteine, and Methionine... [Pg.224]

See other pages where Methionine, sulfur-containing flavor compound formation is mentioned: [Pg.224] [Pg.331] [Pg.308] [Pg.4] [Pg.220]

See also in sourсe #XX -- [ Pg.224 , Pg.225 , Pg.226 , Pg.227 , Pg.228 , Pg.229 , Pg.230 , Pg.231 , Pg.232 , Pg.233 , Pg.234 ]