Effective Mechanism of (−)-Epigallocatechin Gallate Indicating the Critical Formation Conditions of Amadori Compound during an Aqueous Maillard Reaction

Journal article

Peer reviewed

Xiaohong Yu, Heping Cui, Khizar Hayat, Shahzad Hussain, Chengsheng Jia, Song-Lin Zhang, Muhammad Usman Tahir, Xiaoming Zhang and Chi-Tang Ho

Journal of agricultural and food chemistry, Vol.67(12), pp.3412-3422

27/03/2019

PMID: 30827106

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Title: Effective Mechanism of (−)-Epigallocatechin Gallate Indicating the Critical Formation Conditions of Amadori Compound during an Aqueous Maillard Reaction
Creators - without role: Xiaohong Yu - Jiangnan University
Heping Cui - State Key Laboratory of Food Science and Technology
Khizar Hayat - King Saud University
Shahzad Hussain - King Saud University
Chengsheng Jia - State Key Laboratory of Food Science and Technology
Song-Lin Zhang - Jiangnan University
Muhammad Usman Tahir - King Saud University
Xiaoming Zhang - State Key Laboratory of Food Science and Technology
Chi-Tang Ho - Rutgers, The State University of New Jersey
Publication Details: Journal of agricultural and food chemistry, Vol.67(12), pp.3412-3422
Identifiers: 9949358008331
Academic Unit: King Saud University
Language: English
Resource Type: Journal article