Thermal and non-thermal processing affect Maillard reaction products, flavor, and phytochemical profiles of Ginkgo biloba seed
Isaac Duah Boateng, Xiaoming Yang
Topics & Concepts
Maillard reactionChemistryGinkgo bilobaPhytochemicalGinkgoNutraceuticalFourier transform infrared spectroscopyFlavorFood scienceChromatographyBotanyBiochemistryChemical engineeringBiologyEngineeringGinkgo biloba and Cashew ApplicationsNeurological Disease Mechanisms and TreatmentsTea Polyphenols and Effects