Furan formation from ingredient interactions and furan mitigation by sugar alcohols and antioxidants of bamboo leaves in milk beverage model systems

著录项

• 来源
  《Journal of the Science of Food and Agriculture》 |2019年第11期|共7页
• 作者

  Guo Jun; Zhao Runmin; Li Jiaqi; Wu Dongyan; Yang Qiyue; Zhang Yan; Wang Shuo;

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• 作者单位

  State Key Laboratory of Food Nutrition and Safety Key Laboratory of Food Nutrition and Safety Ministry of Education of China Tianjin Key Laboratory of Food Nutrition and SafetyTianjin University of Science and TechnologyTianjin China;

  State Key Laboratory of Food Nutrition and Safety Key Laboratory of Food Nutrition and Safety Ministry of Education of China Tianjin Key Laboratory of Food Nutrition and SafetyTianjin University of Science and TechnologyTianjin China;

  State Key Laboratory of Food Nutrition and Safety Key Laboratory of Food Nutrition and Safety Ministry of Education of China Tianjin Key Laboratory of Food Nutrition and SafetyTianjin University of Science and TechnologyTianjin China;

  State Key Laboratory of Food Nutrition and Safety Key Laboratory of Food Nutrition and Safety Ministry of Education of China Tianjin Key Laboratory of Food Nutrition and SafetyTianjin University of Science and TechnologyTianjin China;

  State Key Laboratory of Food Nutrition and Safety Key Laboratory of Food Nutrition and Safety Ministry of Education of China Tianjin Key Laboratory of Food Nutrition and SafetyTianjin University of Science and TechnologyTianjin China;

  Tianjin Key Laboratory of Food Science and health School of MedicineNankai UniversityTianjin China;

  State Key Laboratory of Food Nutrition and Safety Key Laboratory of Food Nutrition and Safety Ministry of Education of China Tianjin Key Laboratory of Food Nutrition and SafetyTianjin University of Science and TechnologyTianjin China;

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• 收录信息
• 原文格式 PDF
• 正文语种 eng
• 中图分类 农业科学;
• 关键词

  furan; milk beverage model; sugar alcohol; AOB; mitigation; Maillard reaction;

  机译：呋喃;牛奶饮料模型;糖醇;AOB;缓解;美丽的反应;