Mechanisms of flavonoid inhibition of Maillard reaction product formation in relation to whole grains processing
Cyprian O. Syeunda, Joseph M. Awika
Topics & Concepts
Maillard reactionChemistryFlavonoidFood sciencePolyphenolXyloseFlavonesCatechinOrganic chemistryChromatographyAntioxidantFermentationAdvanced Glycation End Products researchPhytochemicals and Antioxidant ActivitiesTea Polyphenols and Effects