Baked red pepper (Capsicum annuum L.) powder flavor analysis and evaluation under different exogenous Maillard reaction treatment
Yuting Song, Bofeng Du, Zhuhong Ding, Yihong Yu, Yi Wang
Topics & Concepts
Maillard reactionPepperFlavorChemistryFood scienceXyloseAromaSugarFermentationPhytochemicals and Antioxidant ActivitiesBiochemical Analysis and Sensing TechniquesMeat and Animal Product Quality