FOOD SCIENCE ›› 1993, Vol. 14 ›› Issue (7): 7-9.
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WANG Qing, Shi-Zheng-Xue
Online:
Published:
Abstract: A new mechanism for Maillard reaction (direct dehydrations from cyclic forms of the Amadori products) proposed by Yaylayan was introduced, which expounded the origin of different heterocyclic and polymeric compounds produced during the course of the reaction.
Key words: Maillard Reaction Reaction Mechanism Cyclic Form of ARP Direct Dehydration
WANG Qing, Shi-Zheng-Xue. The Development of A Study on the Mechanism of Maillard Reaction[J]. FOOD SCIENCE, 1993, 14(7): 7-9.
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