Basically, as the outside of the meat browns up, and the temperature heats up, the chemical reaction creates lots of aroma and flavor compounds, some of which are molecules called cyclic amines.

the group - using an autosampler - showed both a library synthesis and that the process is applicable for a range amines, including cyclic amines and multiple functional groups - all with good to ...

the group - using an autosampler - showed both a library synthesis and that the process is applicable for a range amines, including cyclic amines and multiple functional groups - all with good to ...