Preparation of N‐(1‐Deoxy‐Α‐D‐Xylulos‐1‐Yl)‐Glutamic Acid via Aqueous Maillard Reaction Coupled with Vacuum Dehydration and Its Flavor Formation Through Thermal Treatment of Baking Process期刊界 All Journals 搜尽天下杂志传播学术成果专业期刊搜索期刊信息化学术搜索

Preparation of N‐(1‐Deoxy‐Α‐D‐Xylulos‐1‐Yl)‐Glutamic Acid via Aqueous Maillard Reaction Coupled with Vacuum Dehydration and Its Flavor Formation Through Thermal Treatment of Baking Process

Authors:	Man Xu Heping Cui Fuli Sun Chengsheng Jia Song‐Lin Zhang Shahzad Hussain Muhammad Usman Tahir Xiaoming Zhang Khizar Hayat

Abstract:

Keywords:	Amadori rearrangement product aqueous Maillard reaction coupled with vacuum dehydration flavor formation yield of ARP