Tea's Characteristic Components Eliminate Acrylamide in the Maillard Model System

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Author Spotlight: Exploring Tea Aroma Using Solvent-Assisted Flavor Evaporation Technique
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Zhihao Ye1,2,3, Haojie Xu1,2,3, Yingying Xie1,2,3

  • 1State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China.

Foods (Basel, Switzerland)
|September 14, 2024
PubMed

Keywords:
Maillard modelacrylamideelimination effectpossible mechanismtea’s characteristic components

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