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Evolution of nonenzymatic browning during the simulated Msalais‐production process in models of grape juice
Msalais is a wine fermented from boiled grape juice. Nonenzymatic browning (NEB) greatly affects the quality of Msalais, but to date its mechanism has not been systematically analyzed. In the current study, the evolution of NEB during Msalais production was investigated using models of grape juice....
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9281960/ https://www.ncbi.nlm.nih.gov/pubmed/35844914 http://dx.doi.org/10.1002/fsn3.2829 |