Accumulation of Maillard reaction products and safety assessment of dried ginseng during long-term storage
Background: Maillard reaction byproducts, such as Amadori compounds, 5-hydroxymethylfurfural (5-HMF), α-dicarbonyl compounds (α-DCs), and advanced glycation end products (AGEs), pose potential health risks. However, the extent to which these byproducts form and accumulate in dried ginseng over long...
সংরক্ষণ করুন:
| প্রধান লেখক: | , , , , , , |
|---|---|
| বিন্যাস: | Artigo |
| ভাষা: | Inglês |
| প্রকাশিত: |
Elsevier
2025-06-01
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| মালা: | Journal of Agriculture and Food Research |
| বিষয়গুলি: | |
| অনলাইন ব্যবহার করুন: | http://www.sciencedirect.com/science/article/pii/S2666154325002844 |
| ট্যাগগুলো: |
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