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Maillard reaction chemistry in formation of critical intermediates and flavour compounds and their antioxidant properties.
Shakoor, Ashbala; Zhang, Chenping; Xie, Jianchun; Yang, Xuelian.
Afiliación
  • Shakoor A; Beijing Key Lab of Flavour Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University (BTBU), Beijing 100048, China.
  • Zhang C; Beijing Key Lab of Flavour Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University (BTBU), Beijing 100048, China.
  • Xie J; Beijing Key Lab of Flavour Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University (BTBU), Beijing 100048, China. Electronic address: xjchun@th.btbu.edu.cn.
  • Yang X; Beijing Key Lab of Flavour Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University (BTBU), Beijing 100048, China. Electronic address: yangxuelian@th.btbu.edu.cn.
Food Chem ; 393: 133416, 2022 Nov 01.
Article en En | MEDLINE | ID: mdl-35696950
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Texto completo: 1 Colección: 01-internacional Asunto principal: Reacción de Maillard / Antioxidantes Idioma: En Revista: Food Chem Año: 2022 Tipo del documento: Article País de afiliación: China
Texto completo
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Texto completo: 1 Colección: 01-internacional Asunto principal: Reacción de Maillard / Antioxidantes Idioma: En Revista: Food Chem Año: 2022 Tipo del documento: Article País de afiliación: China