articleFood ChemistryApr 16, 2011Closed access

Melanoidins produced by the Maillard reaction: Structure and biological activity

HWHeya WangHQHe QianWYWeirong Yao

Jiangnan University

Indexed incrossref

Abstract

No abstract available for this paper.

Citation impact

709
total citations
FWCI
11.75
Percentile
100%
References
90
Citations per year

Authors

3

Topics & keywords

Topics
Keywords
  • Melanoidin
  • Maillard reaction
  • Chemistry
  • Human health
  • Browning
  • Health benefits
  • Food science
  • Biochemistry
UN Sustainable Development Goals
  • Zero hunger
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