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The volatile organic compounds generated from the Maillard reaction between l-ascorbic acid and l-cysteine in hot

Liang Feng1,2, Yan Yang1, Ya-Ting Xie1

  • 1School of Chemistry and Environmental Engineering, Hubei Minzu University, Enshi, China.

Journal of the Science of Food and Agriculture
|February 22, 2024
PubMed
Abstract

Keywords:
l‐ascorbic acidl‐cysteinehot compressed watermechanismvolatile organic compounds

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