Chlorogenic acid increased 5-hydroxymethylfurfural formation when heating fructose alone or with aspartic acid at two pH levels

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Title
Chlorogenic acid increased 5-hydroxymethylfurfural formation when heating fructose alone or with aspartic acid at two pH levels
Authors
Keywords
HMF, Chlorogenic acid, 3-Deoxosone, Underlying mechanism
Journal
FOOD CHEMISTRY
Volume 190, Issue -, Pages 832-835
Publisher
Elsevier BV
Online
2015-06-17
DOI
10.1016/j.foodchem.2015.06.041

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