reviewFood ChemistryJun 7, 2022Closed access

Maillard reaction chemistry in formation of critical intermediates and flavour compounds and their antioxidant properties

ASAshbala ShakoorCZChenping ZhangJXJianchun XieXYXuelian Yang

Beijing Technology and Business University

PubMed
Indexed incrossrefpubmed

Abstract

No abstract available for this paper.

Citation impact

378
total citations
FWCI
41.90
Percentile
100%
References
102
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Authors

4

Topics & keywords

Topics
Keywords
  • Maillard reaction
  • Chemistry
  • Flavour
  • Amadori rearrangement
  • Organic chemistry
  • Flavor
  • Antioxidant
  • Food science
UN Sustainable Development Goals
  • Zero hunger
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