Exploration on the mechanism of “black as lacquer and sweetness as candy” based on the reactions of “crosslinking coloring and Maillard” and “oligosaccharide hydrolysis†by Jingjing Yang & Cheng Xue & Lihua Zhang & Ning Meng & Jing Yang & Ying Cui & Yuefei Wang & Xin Chai

Exploration on the mechanism of “black as lacquer and sweetness as candy” based on the reactions of “crosslinking coloring and Maillard” and “oligosaccharide hydrolysis†by Jingjing Yang & Cheng Xue & Lihua Zhang & Ning Meng & Jing Yang & Ying Cui & Yuefei Wang & Xin Chai

Author:Jingjing Yang & Cheng Xue & Lihua Zhang & Ning Meng & Jing Yang & Ying Cui & Yuefei Wang & Xin Chai
Format: pdf
Tags: Radix Rehmanniae, Processing, Crosslinking reaction, Maillard reaction, Hydrolysis of oligosaccharides
Publisher: Elsevier B.V.
Published: 2024-08-19T17:02:30+00:00


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