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Exogenous glutamic acid effectively involved in N-(1-deoxy-D-galulos-1-yl)-glutamic acid degradation for simultaneous improvement of both milk-like and baking flavor

Caixing Pan, Heping Cui, Khizar Hayat, Xiaoming Zhang, Chi‐Tang Ho

2022Food Bioscience26 citationsDOI

Topics & Concepts

ChemistryFlavorMaillard reactionGlutamic acidAmadori rearrangementDegradation (telecommunications)Food scienceAmino acidBiochemistryGlycationTelecommunicationsReceptorComputer scienceFood Quality and Safety StudiesAdvanced Glycation End Products researchGABA and Rice Research
Exogenous glutamic acid effectively involved in N-(1-deoxy-D-galulos-1-yl)-glutamic acid degradation for simultaneous improvement of both milk-like and baking flavor | Litcius