Development of meat flavors in peony seed-derived Maillard reaction products with the addition of chicken fat prepared under different conditions
Bin Xia, Zhi‐Jing Ni, Long‐Teng Hu, Elnur Elam, Kiran Thakur, Jianguo Zhang, Zhao‐Jun Wei
Topics & Concepts
Maillard reactionChemistryFood scienceFlavorLipid oxidationHydrolysisLipaseOrganic chemistryEnzymeAntioxidantAdvanced Glycation End Products researchMeat and Animal Product QualityPhytochemicals and Antioxidant Activities