Flavor Improvement of Maillard Reaction Intermediates Derived from Enzymatic Hydrolysates of <i>Oudemansiella raphanipes</i> Mushroom

Maillard reaction intermediate (MRI) was prepared by the enzymatic hydrolysate (EH) of <i>Oudemansiella raphanipes</i> and fructose. The optimal preparation condition of MRIs was obtained when the Maillard reaction parameters were as follows: fructose addition of 5%, reaction time of 60 min, and tem...

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Автори:	Furong Hou, Shasha Song, Wenjia Cui, Zipeng Yu, Zhiqing Gong, Yansheng Wang, Wenliang Wang
Формат:	Artigo
Мова:	Inglês
Опубліковано:	MDPI AG 2024-05-01
Серія:	Foods
Предмети:	<i>Oudemansiella raphanipes</i> Maillard intermediates enzymatic hydrolysate flavor substances
Онлайн доступ:	https://www.mdpi.com/2304-8158/13/11/1688
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