The potential application of vegetable oils in the D-xylose and L-cysteine Maillard reaction system for meaty aroma production
Zuoyong Zhang, Shudong He, Luji Zhang, Xingjiang Li, Risheng Jin, Qian Liu, Shuguan Chen, Junhui Wang, Hanju Sun
Topics & Concepts
Maillard reactionChemistryFood scienceAromaXyloseBrowningLinoleic acidLipid oxidationOrganic chemistryPeanut oilHydrolysisOleic acidAntioxidantFatty acidBiochemistryRaw materialFermentationAdvanced Glycation End Products researchEdible Oils Quality and AnalysisMeat and Animal Product Quality