Effect of amino compounds on the volatile compounds and antioxidant activity of Maillard reaction products of enzymatic hydrolyzed cabbage leaves-Reference-Cited by-同舟云学术

Effect of amino compounds on the volatile compounds and antioxidant activity of Maillard reaction products of enzymatic hydrolyzed cabbage leaves

Published:2023-12 Issue:2 Volume:3 Page:100327
ISSN:2772-5022
Container-title:Applied Food Research
language:en
Short-container-title:Applied Food Research

Author:

Fadel Hoda Hanem Mohamed,Lotfy Shereen Nazeh,Asker Mohsen Mohamed Selim,Mahmoud Manal Gomaa,Abd El-Aleem Fatma Shafik,Ahmed Mohamad Yehia Sayed,Saad Rasha

Funder

Science and Technology Development Fund

Publisher

Elsevier BV

Subject

Food Science

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4. Amino Acid Catalysis of 2-Alkylfuran Formation from Lipid Oxidation-Derived α,β-Unsaturated Aldehydes;Adams;Journal of Agricultural and Food Chemistry,2011

5. Precursors of chicken flavor. II. Identification of key flavor precursors using sensory methods;Aliani;Journal of Agricultural and Food Chemistry,2005

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