Effect of cereal bran phenolic profile on Maillard reaction products formation during hydrothermal treatment
Cyprian O. Syeunda, Joseph M. Awika
Topics & Concepts
Maillard reactionChemistryPhenolsFood scienceBranOrganic chemistryProanthocyanidinPolyphenolHydrolysisChromatographyRaw materialAntioxidantAdvanced Glycation End Products researchPhytochemicals and Antioxidant ActivitiesTea Polyphenols and Effects