| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10542742 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠Effect of water content on the volatile generation was studied. ⺠Fifty percentage ethanol could lead to sharp increase of volatile compounds in Maillard reaction. ⺠Factor analysis could clearly demonstrate the effect of water content. ⺠Volatile MRPs showed appreciable DPPH radical scavenging activity.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Xiangying Yu, Mingyue Zhao, Jun Hu, Shitong Zeng,