Formation of aroma active volatiles from thermal degradation of 18 amino acids with or without sugars in low-moisture systems and the modulation by sucrose and epigallocatechin gallate

作者：Mengru Li, Xiaoting Zhai, Xiaochun Wan, Xiaogen Yang · 发表于：Food Research International · 年份：2025 · DOI：10.1016/j.foodres.2025.117618 · 被引用次数：12 · 研究领域：Tea Polyphenols and Effects、Phytochemicals and Antioxidant Activities、Food Quality and Safety Studies