Maillard reaction chemistry in formation of critical intermediates and flavour compounds and their antioxidant properties
Ashbala Shakoor, Chenping Zhang, Jianchun Xie, Xuelian Yang
Topics & Concepts
Maillard reactionChemistryFlavourAmadori rearrangementOrganic chemistryFlavorAntioxidantFood scienceBiochemistryGlycationReceptorAdvanced Glycation End Products researchPhytochemicals and Antioxidant ActivitiesDye analysis and toxicity