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Updated: Sep 9, 2025

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关于巧克力中梅拉德反应的研究

Thirumal Sundaresan1,2, P Srinivasa Rao2, Michael Hellwig1,3

  • 1Chair of Special Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany.

Journal of agricultural and food chemistry
|September 2, 2025
PubMed
概括

这项研究量化了各种巧克力的梅拉德反应产物 (MRPs). 填充和牛奶巧克力含有更高的特定MRPs,对饮食摄入有显著的贡献.

关键词:
在CMLN-ε-果糖氨酸N-ε-乳糖氨酸焦糖化巧克力的情况氨酸糖化梅拉德反应皮拉林

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