Synergistic food flavoring with red jujube extracts and caramel through the Maillard reaction
The sweet aromas of red jujube extracts and caramel products are similar, and their reactions could bring synergistic flavors. However, the reaction conditions and the characteristic flavor compounds involved are not well known. In this study, the Maillard reaction was performed using red jujube ext...
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| Autores principales: | , , , , , , , , , , |
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| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Taylor & Francis Group
2024-12-01
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| Colección: | International Journal of Food Properties |
| Materias: | |
| Acceso en línea: | https://www.tandfonline.com/doi/10.1080/10942912.2024.2355888 |
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