Mechanism of bioactive 3,3′-diindolylmethane formation in flaxseed meal-xylose-tryptophan maillard reaction
Anran Zheng(Ningxia University), Chao-Kun Wei(Hefei University of Technology), Kiran Thakur(Hefei University of Technology), Zhi‐Jing Ni(Fudan University), Ya-Jing An(North Minzu University), Dunhua Liu(Ningxia University)
Cited by 1
Related Papers
Characterization of a fermented dairy, sour cream: Lipolysis and the release profile of flavor compounds
|Food Chemistry|2023|63
Characterization of the key flavor compounds in cream cheese by GC-MS, GC-IMS, sensory analysis and multivariable statistics
|Current Research in Food Science|2024|56
Haem-mediated protein oxidation affects water-holding capacity of beef during refrigerated storage
|Food Chemistry X|2022|45
Shared micromobility as a first- and last-mile transit solution? Spatiotemporal insights from a novel dataset
|Journal of Transport Geography|2023|41