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JianZhi Yang

affiliation not provided to SSRN

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The Potential of Maillard Reaction Intermediates Derived from Cysteine-Xylose Maillard Reaction System as Flavor Precursors: Starting from the Perspectives of Storage Stability, Antioxidant Characteristics and Flavor Formation Rules

Number of pages: 47 Posted: 16 Dec 2024
Yun Zhai, Lin Jiang, JianZhi Yang, Haifeng Wang, Teng Li and Yuying Fu
Zhejiang Gongshang University, Zhejiang Gongshang University, affiliation not provided to SSRN, Zhejiang Gongshang University, Zhejiang Gongshang University and Zhejiang Gongshang University
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Abstract:

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cysteine, Maillard reaction intermediate, flavor formation rules, Storage stability, antioxidant characteristics