Formation of 2,3-dihydro-3,5-Dihydroxy-6-Methyl-4(H)-Pyran-4-One (DDMP) in glucose-amino acids Maillard reaction by dry-heating in comparison to wet-heating

标题
Formation of 2,3-dihydro-3,5-Dihydroxy-6-Methyl-4(H)-Pyran-4-One (DDMP) in glucose-amino acids Maillard reaction by dry-heating in comparison to wet-heating
作者
关键词
Maillard reaction, DDMP, Amino acid, Reaction phase, Moisture content
出版物
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 105, Issue -, Pages 156-163
出版商
Elsevier BV
发表日期
2019-02-08
DOI
10.1016/j.lwt.2019.02.015

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