Formation of Maillard Reaction Products in Aged Sorghum Vinegar during Ageing and Protective Effects of Pure Vinegar Melanoidin Against CCl4-Induced Rat Hepatic Damage
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DOI: 10.17113/ftb.61.01.23.7537
Abstract: SUMMARY Research background The processing method generally affects the toxicity and biological activity of aged sorghum vinegar. This study investigates the changes in the intermediate Maillard reaction products of sorghum vinegar during ageing and the… read more here.
Keywords: reaction products; maillard reaction; aged sorghum; sorghum vinegar ... See more keywords