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Key Aspects of Amadori Rearrangement Products as Future Food Additives †
Flavor is one of the most important factors in attracting consumers and maximizing food quality, and the Maillard reaction (MR) is highly-involved in flavor formation. However, Maillard reaction products have a big drawback in their relatively low stability in thermal treatment and storage. Amadori...
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| Publié dans: | Molecules |
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| Auteurs principaux: | , , |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
MDPI
2021
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| Sujets: | |
| Accès en ligne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8303902/ https://ncbi.nlm.nih.gov/pubmed/34299589 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules26144314 |
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