Dicarbonyl-mediated co-formation of aroma compounds and AGEs across heating times

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DOI:10.1016/j.foodchem.2025.146741
作者：Haonan Shi , Dequan Zhang , Huan Liu , Rongmei Gao , Zhenyu Wang , Chunjiang Zhang
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：This study investigated co-formation of aroma compounds and advanced glycation end products (AGEs) in a glucose lysine model heated at 150 °C. Pyrazines were the dominant volatiles, with met

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