The volatile organic compounds generated from the Maillard reaction between l‐ascorbic acid and l‐cysteine in hot compressed water

Fuente: Wiley Open Access

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Bibliographic Details
Main Authors:	Liang Feng, Yan Yang, Ya‐ting Xie, Wen‐yi Yan, Ying‐ke Ma, Sheng Hu, Ai‐nong Yu
Format:	Artículo Open Access
Published:	Wiley 2024
Subjects:	Journal of the Science of Food and Agriculture
Online Access:	Acceder al recurso
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