The occurrence and stability of Maillard reaction products in various traditional Chinese sauces
Dongcheng Liu, Yulu He, Jianbo Xiao, Qian Zhou, Mingfu Wang
Topics & Concepts
Maillard reactionFood scienceChemistryFlavorTasteOysterMethylglyoxalBrowningBiologyBiochemistryEnzymeFisheryAdvanced Glycation End Products researchTea Polyphenols and EffectsPhytoestrogen effects and research