The effects of reactants ratios, reaction temperatures and times on Maillard reaction products of the L-ascorbic acid/L-glutamic acid system

Food Science and Technology (Brazil)

Volumn 36, Issue 2, 2016, Pages 268-274

  Zhodu, Yong Yan ^a   Li, Ya ^a   Yu, Ai Nong ^a  

^a HUBEI UNIVERSITY FOR NATIONALITIES   (China)

Author keywords

Aroma compound; Ascorbic acid; Browning product; Glutamic acid; Maillard reaction

Indexed keywords

EID: 84978161526     PISSN: 01012061     EISSN: 1678457X     Source Type: Journal    
DOI: 10.1590/1678-457X.02415     Document Type: Article

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