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Microwaves affect the formation of volatile compounds in peper powder by changing the nucleophilic addition reactions in Maillard reactions.
Wang, Zhisong; Liu, Xiang; Fang, Yihua; Wang, Xueya; Hu, Ying; Li, Yan.
Affiliation
  • Wang Z; College of Public Health, Zunyi Medical University, Zunyi 563000, China.
  • Liu X; Key Laboratory of Maternal & Child Health and Exposure Science of Guizhou Higher Education Institutes, Zunyi 563000, China.
  • Fang Y; College of Public Health, Zunyi Medical University, Zunyi 563000, China.
  • Wang X; Key Laboratory of Maternal & Child Health and Exposure Science of Guizhou Higher Education Institutes, Zunyi 563000, China.
  • Hu Y; Market Supervision Commission of Zunyi Municipality, Zunyi 563000, China.
  • Li Y; Chili Pepper Research Institute, Guizhou Academy of Agricultural Sciences, Guiyang 550025, China.
Food Chem X ; 19: 100828, 2023 Oct 30.
Article in En | MEDLINE | ID: mdl-37780296
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Food Chem X Year: 2023 Document type: Article Affiliation country: China Country of publication: Netherlands
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Food Chem X Year: 2023 Document type: Article Affiliation country: China Country of publication: Netherlands