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Maillard Reaction of Pidan White as Inhibited by Chinese Black Tea Extract (Camellia sinensis) in the Pickling Solution
Changes in Maillard reaction of pidan white were monitored with A(294), fluorescence intensity, and browning intensity during pickling in the absence and presence of Chinese black tea extract (Camellia sinensis) at levels of 2% and 5% together with 0.2% ZnCl(2) or 0.2% CaCl(2) up to 3 wk, followed b...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Korean Society for Food Science of Animal Resources
2014
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4662143/ https://www.ncbi.nlm.nih.gov/pubmed/26761277 http://dx.doi.org/10.5851/kosfa.2014.34.4.403 |