Amadori compounds,are known as aroma precursors formed in the initial phase of the maillard reaction.Based on their simi......

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[Objective]The purpose of this study was to determine the influence of Maillard reaction on the immunoreactivity of majo......

The main purpose of the work was to find out the relationship between browning reactions and color changes of apple slic......

　　Tobacco is a very important economic crop and is one of the most commonly studied plants.In China,tobacco cultivatio......

本文采用凝胶电泳、红外光谱和荧光光谱研究酪蛋白与葡萄糖美拉德接枝物的相互作用方式,接着用溶剂蒸发法制备酪蛋白-葡萄糖-PGG（1,......

Maillard reaction is evident in the fermentation process.Basic aroma components contain alcohols,acids,esters.The charac......

美拉德反应不仅决定了杀菌型褐色乳酸菌饮料的色泽与风味,同时还对此类产品的稳定性产生重要影响。本文通过检测沉淀析水量、离心......