Review for "Unlocking the Potential of Cysteine-Xylose Maillard Reaction Intermediates as Natural Flavor Precursor: A Comprehensive Study on Flavor Regulation, Storage Stability, and Antioxidant Activity"
Fields of Study & Subjects
Potato Plant Research
Advanced Glycation End Products research
Proteins in Food Systems
Publication details
- Journal / source
- Publons reviews and discussion
- Publication date
- 19 January 2026
- Language
- EN