Effects of unsaturated C18 fatty acids on “glucose-glutathione” Maillard reaction: Comparison and formation pathways of initial stage and meaty flavor compounds
美拉德反应
化学
风味
谷胱甘肽
食品科学
生物化学
有机化学
酶
作者
Wenbin Du,Qianli Ma,Yang Li,Shuang Bai,Yatao Huang,Weiye Cui,Cecilia Accoroni,Bei Fan,Fengzhong Wang