Insights into flavor and key influencing factors of Maillard reaction products: A recent update

During food processing, especially heating, the flavor and color of food change to a great extent due to Maillard reaction (MR). MR is a natural process for improving the flavor in various model systems and food products. Maillard reaction Products (MRPs) serve as ideal materials for the production...

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Detalles Bibliográficos
Autores principales: Liu, Shuyun, Sun, Hanju, Ma, Gang, Zhang, Tao, Wang, Lei, Pei, Hui, Li, Xiao, Gao, Lingyan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9511141/
https://www.ncbi.nlm.nih.gov/pubmed/36172529
http://dx.doi.org/10.3389/fnut.2022.973677

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9511141/
https://www.ncbi.nlm.nih.gov/pubmed/36172529
http://dx.doi.org/10.3389/fnut.2022.973677

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