The potential formation mechanism of key volatile compounds in pumpkin seeds performed with different heat processing methods based on Maillard reaction and lipid oxidation
Hui Ouyang, Wei‐Jian Xu, Peng Wu, Ruru Zhang, Xiongwei Yu, Long Jin, Feiran Xu, Shugang Li
Topics & Concepts
Maillard reactionRoastingChemistryLipid oxidationAromaFood sciencePumpkin seedOdorOrganic chemistryAntioxidantPhysical chemistryGABA and Rice ResearchPhytochemicals and Antioxidant ActivitiesTea Polyphenols and Effects