Preparation of activated flavor precursor DFG, N -(1-deoxy-1-fructosylglycine) by combination of vacuum evaporation and closed system heating steps

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Title
Preparation of activated flavor precursor DFG, N -(1-deoxy-1-fructosylglycine) by combination of vacuum evaporation and closed system heating steps
Authors
Keywords
Maillard reaction, Amadori rearrangement product, Flavour formation, Kinetics, DFG, Vacuum drying
Journal
FOOD CHEMISTRY
Volume 244, Issue -, Pages 177-183
Publisher
Elsevier BV
Online
2017-10-11
DOI
10.1016/j.foodchem.2017.10.013

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