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Formation, Evolution, and Antioxidant Activity of Melanoidins in Black Garlic under Different Storage Conditions

Melanoidins (MLDs) are formed through the reaction of carbonyl compounds and amino compounds in the Maillard reaction (MR) during the heating or storage of food. In this study, the formation, chemical composition, and structural characteristics of black garlic (BG) MLDs stored at different temperatu...

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Detalles Bibliográficos
Autores principales:	Wang, Bobo, Zhong, Yu, Wang, Danfeng, Meng, Fanbing, Li, Yuncheng, Deng, Yun
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606121/ https://www.ncbi.nlm.nih.gov/pubmed/37893621 http://dx.doi.org/10.3390/foods12203727

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