Maillard Reaction-Derived Carbon Nanodots: Food-Origin Nanomaterials with Emerging Functional and Biomedical Potential
The Maillard reaction (MR), a non-enzymatic interaction between reducing sugars and amino compounds, plays a pivotal role in developing the flavor, color, and aroma of thermally processed foods. Beyond its culinary relevance, the MR gives rise to a structurally diverse array of compounds, including...
محفوظ في:
| المؤلفون الرئيسيون: | , |
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| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
MDPI AG
2025-08-01
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| سلاسل: | Pharmaceutics |
| الموضوعات: | |
| الوصول للمادة أونلاين: | https://www.mdpi.com/1999-4923/17/8/1050 |
| الوسوم: |
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