Binding of aldehyde flavour compounds to beef myofibrillar proteins and the effect of nonenzymatic glycation with glucose and glucosamine
Peipei Dou, Xianchao Feng, Xingguang Cheng, Qinhao Guan, Junlan Wang, Shan Qian, Xinglian Xu, Guanghong Zhou, Niamat Ullah, Beiwei Zhu, Lin Chen
Topics & Concepts
GlycationChemistryAldehydeMaillard reactionFlavourBiochemistryFood scienceReceptorCatalysisMeat and Animal Product QualityBiochemical effects in animalsFood Quality and Safety Studies