Preparation, flavor compounds, and antioxidant activity of hawthorn fruit-derived maillard reaction products
Abstract In this study, a new kind of hawthorn fruit-derived food flavor was developed through Maillard reaction. The reaction conditions were optimized using a combination of single-factor experiments and response surface methodology (RSM). The key flavor compounds were determined by gas chromatogr...
Saved in:
| Main Authors: | , , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
SpringerOpen
2025-08-01
|
| Series: | Applied Biological Chemistry |
| Subjects: | |
| Online Access: | https://doi.org/10.1186/s13765-025-01022-9 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|