Browning Intensity and Taste Change Analysis of Chicken Protein–Sugar Maillard Reaction System with Antioxidants and Different Drying Processes
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DOI: 10.1111/jfpp.13117
Abstract: Inhibitory effects of several antioxidants on the browning intensity of chicken protein–sugar Maillard reaction system were investigated. The results found that 1% (m/v) addition of NaCl had a certain effect on inhibiting browning, while only… read more here.
Keywords: browning intensity; maillard; protein sugar; chicken protein ... See more keywords