Controlled formation of flavor compounds by preparation and application of Maillard reaction intermediate (MRI) derived from xylose and phenylalanine

5 years ago

Controlled formation of flavor compounds by preparation and application of Maillard reaction intermediate (MRI) derived from xylose and phenylalanine

Khizar Hayat, Emmanuel Duhoranimana, Jingyang Yu, Shuqin Xia, Eric Karangwa, Shibin Deng, Xiaoming Zhang, Chengsheng Jia, Heping Cui

An effective method for preparing Maillard reaction intermediate (MRI) derived from xylose (Xyl) and phenylalanine (Phe) in aqueous medium was proposed in this study.

Publisher URL: http://feeds.rsc.org/~r/rss/ra/~3/wqNLKfVsOL4/C7RA09355A

DOI: 2017/RA/C7RA09355A

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