Effects of pH, linoleic acid, and reheating on volatile compounds in glucose-lysine model system

Author:

Du Feng,Huang Yiqun,Liu Zhijie,Miao Junjian,Lai Keqiang

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference41 articles.

1. Effects of pH on caramelization and Maillard reaction kinetics in fructose-lysine model systems;Ajandouz;Journal of Food Science,2001

2. Comparison of pyrazines formation in methionine/glucose and corresponding Amadori rearrangement product model;Deng;Food Chemistry,2022

3. Effect of lipid composition on meat-like model systems containing cysteine, ribose, and polyunsaturated fatty acids;Elmore;Journal of Agricultural and Food Chemistry,2002

4. Interactions between lipids and the Maillard reaction;Farmer;Flavor-Food Interactions,1996

5. α-Dicarbonyl compounds related to antimicrobial and antioxidant activity of maillard reaction products derived from xylose, cysteine and corn peptide hydrolysate;Feng;Food Bioscience,2021

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