Dissecting Maillard reaction production in fried foods: Formation mechanisms, sensory characteristic attribution, control strategy, and gut homeostasis regulation

作者：Boshan Shi, Xue Guo, Hongyan Liu, Hongyan Liu, Kexin Jiang, Lingyi Liu, Ning Yan, Mohamed A. Farag, Lianliang Liu · 发表于：Food Chemistry · 年份：2023 · DOI：10.1016/j.foodchem.2023.137994 · 被引用次数：81 · 研究领域：Advanced Glycation End Products research、Tea Polyphenols and Effects、Phytochemicals and Antioxidant Activities