Investigations on the formation of α-dicarbonyl compounds and 5-hydroxymethylfurfural in fruit products during storage: New insights into the role of Maillard reaction
Işıl Gürsul Aktağ, Vural Gökmen
Topics & Concepts
Maillard reactionChemistry5-hydroxymethylfurfuralHydroxymethylfurfuralAdductFood scienceAmino acidOrganic chemistryFructoseBiochemistryFurfuralCatalysisAdvanced Glycation End Products researchGABA and Rice ResearchPhytochemicals and Antioxidant Activities