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

标题
Chlorogenic acid increased 5-hydroxymethylfurfural formation when heating fructose alone or with aspartic acid at two pH levels
作者
关键词
HMF, Chlorogenic acid, 3-Deoxosone, Underlying mechanism
出版物
FOOD CHEMISTRY
Volume 190, Issue -, Pages 832-835
出版商
Elsevier BV
发表日期
2015-06-17
DOI
10.1016/j.foodchem.2015.06.041

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