Changes in flavor and biological activities of Lentinula edodes hydrolysates after Maillard reaction
Jianguo Qiu, Hongyu Li, Yang Liu, Yang Liu, Cheng Li, Zhengfeng Fang, Bin Hu, Xiaolin Li, Zhen Zeng, Yuntao Liu, Yuntao Liu
Topics & Concepts
Maillard reactionChemistryFlavorFood scienceLentinulaUmamiHydrolysateAntioxidantAntimicrobialTasteFlavourMushroomBiochemistryOrganic chemistryHydrolysisPhytochemicals and Antioxidant ActivitiesTea Polyphenols and EffectsFood Quality and Safety Studies