Effect of lysine on the cysteine-xylose Maillard reaction to form flavor compounds

作者：Chenping Zhang, Jia Heng Tan, Jinxin He, Qingqing Hu, Juan Li, Jianchun Xie · 发表于：Food Chemistry · 年份：2024 · DOI：10.1016/j.foodchem.2024.142529 · 被引用次数：26 · 研究领域：Advanced Glycation End Products research、Biochemical effects in animals、Biochemical Analysis and Sensing Techniques