Effects of phospholipids and reheating treatment on volatile compounds in phospholipid-xylose-cysteine reaction systems
Zheqi Zhang, Mingwu Zang, Kaihua Zhang, Shouwei Wang, Dan Li, Xiaoman Li
Topics & Concepts
Maillard reactionChemistryFlavorXyloseDecanalLipid oxidationOrganic chemistryAromaLecithinNonanalChromatographyFood scienceAntioxidantFermentationMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesBiochemical effects in animals