Effects of sugars on the flavor and antioxidant properties of the Maillard reaction products of camellia seed meals

In the present study, camellia seed meal Maillard reaction products (MRPs) were prepared using camellia seed meal protein as a raw material. The effects of MR on protein structure and volatile components of camellia seed meal were investigated by fluorescence, UV absorption, infrared spectroscopy, a...

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Detalles Bibliográficos
Autores principales: Ni, Zhi-Jing, Liu, Xiang, Xia, Bing, Hu, Long-Teng, Thakur, Kiran, Wei, Zhao-Jun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Article(s) from the Special Issue on 5th International Symposium on Phytochemicals in Medicine and Food by Shao-Ping Nie and Jiaoyan Ren Ren
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8405971/
https://www.ncbi.nlm.nih.gov/pubmed/34485895
http://dx.doi.org/10.1016/j.fochx.2021.100127

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8405971/
https://www.ncbi.nlm.nih.gov/pubmed/34485895
http://dx.doi.org/10.1016/j.fochx.2021.100127

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