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Effects of moisture content on the enolization products formation in glucose-proline Maillard reaction models.
Li, He; Yang, Fu-Han; Zhang, Wen-Chao; Zhang, Zhi-Jun; Yu, Shu-Juan.
Affiliation
  • Li H; Department of Biological Engineering, School of Chemical Engineering and Technology, North University of China, Taiyuan, China.
  • Yang FH; Department of Biological Engineering, School of Chemical Engineering and Technology, North University of China, Taiyuan, China.
  • Zhang WC; Department of Biological Engineering, School of Chemical Engineering and Technology, North University of China, Taiyuan, China.
  • Zhang ZJ; Department of Biological Engineering, School of Chemical Engineering and Technology, North University of China, Taiyuan, China.
  • Yu SJ; Department of Food Science and Engineering, College of Food Science and Engineering, South China University of Technology, Guangzhou, China.
J Sci Food Agric ; 102(15): 7249-7258, 2022 Dec.
Article in En | MEDLINE | ID: mdl-35731714
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Maillard Reaction / Glucose Limits: Humans Language: En Journal: J Sci Food Agric Year: 2022 Document type: Article Affiliation country: China Country of publication: Reino Unido
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Maillard Reaction / Glucose Limits: Humans Language: En Journal: J Sci Food Agric Year: 2022 Document type: Article Affiliation country: China Country of publication: Reino Unido