The influence of closed/open conditions on the flavoring compounds produced from tyrosine-based Maillard reaction
<b>Objective:</b> This article is aimed to explore the influence of closed/open conditions on the flavor compounds of Maillard reaction. <b>Methods:</b> The species and amounts of flavor compounds produced from Tyrosine-based Maillard reactions under closed/open conditions in different solvents and...
Gorde:
| Egile Nagusiak: | , , , , |
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| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
The Editorial Office of Food and Machinery
2022-07-01
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| Saila: | Shipin yu jixie |
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| Sarrera elektronikoa: | http://www.ifoodmm.com/spyjxen/article/abstract/20220406 |
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