Effect of superheated steam on Maillard reaction products, digestibility, and antioxidant activity in β-Lactoglobulin-glucose system
Wen‐Mei Chen, Yang Wang, Xumei Wang, Yan‐hong Shao, Zongcai Tu, Jun Liu
Topics & Concepts
Maillard reactionChemistryAntioxidantSuperheated steamFood scienceOrganic chemistrySuperheatingPhysicsCondensed matter physicsAdvanced Glycation End Products researchBiochemical effects in animalsDiet, Metabolism, and Disease