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Yijia Xiong

Zhengzhou University of Light Industry

China

  • Zhengzhou University of Light Industry

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Effect of Temperature on the Physicochemical and Flavor Properties of Raffinose-Valine Maillard Reaction Products

Number of pages: 22 Posted: 22 May 2026
XUEPENG YANG, Jie Ren, Yijia Xiong, Pei Dai, Qian Li, Guanglu Wang, Bingyang Wang and Huimin Liu
Zhengzhou University of Light Industry, Zhengzhou University of Light Industry, Zhengzhou University of Light Industry, affiliation not provided to SSRN, Zhengzhou University of Light Industry, Zhengzhou University of Light Industry, Zhengzhou University of Light Industry and China National Tobacco Corp Zhengzhou Tobacco Research Institute
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Abstract:

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Raffinose, Maillard reaction, Temperature, Physicochemical property, Flavor property.