Effect of Aliphatic Aldehydes on Flavor Formation in Glutathione–Ribose Maillard Reactions
The Maillard reaction (MR) is affected by lipid oxidation, the intermediate products of which are key to understanding this process. Herein, nine aliphatic aldehyde–glutathione–ribose models were designed to explore the influence of lipid oxidation products with different structures on the MR. The b...
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| Autors principals: | , , , , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI AG
2023-01-01
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| Col·lecció: | Foods |
| Matèries: | |
| Accés en línia: | https://www.mdpi.com/2304-8158/12/1/217 |
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