Effects of lard on the formation of vola
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Yongxia Xu; Qingchan Chen; Shengjiao Lei; Peng Wu; Gang Fan; Xiaoyun Xu; Siyi Pa
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Article
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2011
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John Wiley and Sons
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English
โ 95 KB
## BACKGROUND: The presence of lipid oxidation products in the Maillard reaction pathway is of particular interest today. The objective of this study was to investigate the effect of lard and its oxidation products on the formation of volatiles from cysteine and xylose model systems. RESULTS: Head