Separation and Characterization of the Antioxidant Active Component from Maillard Reaction Products in Xylose-Lysine System
CYTA-JOURNAL OF FOOD（2024）
关键词
Antioxidant activity,Maillard reaction products,xylose-lysine system,3-hydroxy-4-methyl-2(5H)-furanone,separation and purification
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