Effect of Reaction Conditions on the Volatile Pyrazines Components of Defatted Flaxseed Meal in the Maillard Reaction System-Reference-Cited by-同舟云学术

Effect of Reaction Conditions on the Volatile Pyrazines Components of Defatted Flaxseed Meal in the Maillard Reaction System

Published:2020-09 Issue:12 Volume:97 Page:1385-1399
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Li Lin¹,Wang Lin¹,Liu Jiang²,Yang Jiawei¹,Wu Wenxia¹,Zhang Bo¹,Liu Wenyu¹,Wei Changqing¹^ORCID

Affiliation:

1. School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization Ministry of Education, Shihezi University Shihezi, 832000, Xinjiang Autonomous Region P. R. China

2. Department of Chemical Engineering R&D Post‐doctoral Research Station of Xinjiang Sailimu Modern Agriculture Co. Bole, 833400, Xinjiang Autonomous Region, 832000 P. R. China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/aocs.12412

Reference42 articles.

1. Effects of pH on Caramelization and Maillard Reaction Kinetics in Fructose-Lysine Model Systems

2. Physico-chemical, Sensory and Aromatic Properties of Cold Press Produced Safflower Oil

3. Antioxidant activity of Maillard reaction products from a porcine plasma protein–sugar model system