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Tutorial Review

Flavour chemistry of methylglyoxal and glyoxal

Yu Wanga and   Chi-Tang Ho*b  
*
Corresponding authors
a
Chair of Food Chemistry and Molecular Sensory Science, Lise-Meitner-Straße 34, Technische Universität München, D-85354 Freising, Germany
b
Department of Food Science, Rutgers University, New Brunswick, USA
E-mail: ho@aesop.rutgers.edu
Chem. Soc. Rev., 2012,41, 4140-4149

DOI: 10.1039/C2CS35025D
Received 30 Jan 2012, First published online 16 Apr 2012
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