Effect of Aliphatic Aldehydes on Flavor Formation in Glutathione–Ribose Maillard Reactions

The Maillard reaction (MR) is affected by lipid oxidation, the intermediate products of which are key to understanding this process. Herein, nine aliphatic aldehyde–glutathione–ribose models were designed to explore the influence of lipid oxidation products with different structures on the MR. The b...

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Detalles Bibliográficos
Autores principales: Liu, Hao, Ma, Lixin, Chen, Jianan, Zhao, Feng, Huang, Xuhui, Dong, Xiuping, Zhu, Beiwei, Qin, Lei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818664/
https://www.ncbi.nlm.nih.gov/pubmed/36613433
http://dx.doi.org/10.3390/foods12010217

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818664/
https://www.ncbi.nlm.nih.gov/pubmed/36613433
http://dx.doi.org/10.3390/foods12010217

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