Effects of thermal processing on transformation of polyphenols and flavor quality
Zongde Jiang, Zisheng Han, Mengting Zhu, Xiaochun Wan, Liang Zhang
Topics & Concepts
FlavorMaillard reactionRoastingFood sciencePolyphenolChemistryFood processingFood qualityBrowningFood productsTasteOrganic chemistryAntioxidantPhysical chemistryTea Polyphenols and EffectsPhytochemicals and Antioxidant ActivitiesMeat and Animal Product Quality