换一批Polyol-mediated Maillard reaction modulation strategy for food chemical hazards inhibition and sensory quality maintenance of Cantonese bakery.
第一作者：
Yingying,Pang
第一单位：
Ministry of Education Engineering Research Center of Starch and Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou, China.
作者：
医学主题词
美拉德反应(Maillard Reaction);聚合物(Polymers);人类(Humans);味觉(Taste);丙烯酰胺(Acrylamide);烹饪(Cooking);面包(Bread);热温度(Hot Temperature);食品处理和加工(Food Handling);胺类(Amines);食品保存(Food Preservation)
DOI
10.1002/jsfa.70204
PMID
40964856
发布时间
2025-12-13
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