The Maillard reaction in traditional method sparkling wine
The Maillard reaction between sugars and amino acids, peptides, or proteins generates a myriad of aroma compounds through complex and multi-step reaction pathways. While the Maillard has been primarily studied in the context of thermally processed foods, Maillard-associated products including thiazo...
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| Hauptverfasser: | , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Frontiers Media S.A.
2022-08-01
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| Schriftenreihe: | Frontiers in Microbiology |
| Schlagworte: | |
| Online-Zugang: | https://www.frontiersin.org/articles/10.3389/fmicb.2022.979866/full |
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