Advances in Maillard reaction products on color, flavor and biological activity of specialty malt
Xianglin Wang, Jian Lu, Guolin Cai, Dianhui Wu
Topics & Concepts
Maillard reactionFlavorFood scienceSpecialtyChemistryShelf lifeMedicinePathologyAdvanced Glycation End Products researchPhytochemicals and Antioxidant ActivitiesFood Quality and Safety Studies