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Adducts Derived from (-)-Epigallocatechin Gallate-Amadori Rearrangement Products in Aqueous Reaction Systems:

Junhe Yu1, Heping Cui1, Qiang Zhang2

  • 1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, P. R. China.

Journal of Agricultural and Food Chemistry
|September 7, 2020
PubMed

Keywords:
Amadori compoundAmadori trappingAmadori−EGCG adductEGCGMaillard reactionnon-enzymatic browning

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