Effects of Reaction Conditions on the Formation of Furfural Compounds in Maillard Reaction System of Glucose-Glycine
The Maillard reaction system of glucose and glycine was applied to study the formations of furfural compounds. The effects of glucose/glycine molar concentration ratio, initial pH, heating temperature and time on the formations of 5-hydroxymethylfurfural (HMF), 2-furfural (F) and 5-methyl-2-furfural...
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2023-08-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022090148 |