Work

Polyol‐mediated Maillard reaction modulation strategy for food chemical hazards inhibition and sensory quality maintenance of Cantonese bakery

Year: 2025

Type: article

Source: Journal of the Science of Food and Agriculture

DOI: 10.1002/jsfa.70204

Authors: Yingying Pang, Wei Liu, Tianxing Wang, Xiaoxi Li

Institutions: Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology

Language: English

Topic: Potato Plant Research

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Good health and well-being, Zero hunger

Open Access status: closed

Funder: National Key Research and Development Program of China

OpenAlex ID: W4414334141

FWCI: 1.319

Cites: 36

Cited by: 3

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