Effects of Reducing Sugars on the Structural and Flavor Properties of the Maillard Reaction Products of <i>Lycium barbarum</i> Seed Meal

Effects of Reducing Sugars on the Structural and Flavor Properties of the Maillard Reaction Products of <i>Lycium barbarum</i> Seed Meal

<i>Lycium barbarum</i> seed meal contains a variety of bioactive compounds, but the use of <i>L. barbarum</i> seed meal in the food industry is rare. This study aimed to evaluate the effect of reducing sugars on the structural and flavor properties of the Maillard reaction pr...

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Bibliographic Details
Main Authors: Tao Chen, Chao-Kun Wei, Tong Li, Hui-Lin Zhang, Zhi-Jing Ni, Mohammad Rizwan Khan, Zhao-Jun Wei
Format: Article
Language:English
Published: MDPI AG 2023-12-01
Series:Foods
Subjects:
<i>Lycium barbarum</i> seed meal
reducing sugar
Maillard reaction
structural characteristics
flavor
Online Access:https://www.mdpi.com/2304-8158/12/23/4346

Internet

https://www.mdpi.com/2304-8158/12/23/4346

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