Pectin based Maillard reaction products: Formation mechanism and fluorescence characteristics
Jiaxing Hu, Jinfeng Bi, Xi Bao, Xuan Li
Topics & Concepts
Maillard reactionChemistryPectinMechanism (biology)Food scienceFluorescenceOrganic chemistryChromatographyEpistemologyPhysicsQuantum mechanicsPhilosophyAdvanced Glycation End Products researchTea Polyphenols and EffectsCarbon and Quantum Dots Applications