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Arnoldi, A.; Arnoldi, C.; Baldi, O.; Griffini, A., Flavor components in the Maillard reaction of different amino acids with fructose in cocoa butter-water. Qualitative and quantitative analysis of pyrazines, J. Agric. Food Chem., 1988, 36, 5, 988-992, https://doi.org/10.1021/jf00083a021 . [all data]

D'Agostina, A.; Negroni, M.; Arnoldi, A., Autoxidation in the formation of volatiles from glucose-lysine, J. Agric. Food Chem., 1998, 46, 7, 2554-2559, https://doi.org/10.1021/jf980053o . [all data]