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food chemistry(1)

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fluorescence property(1)
formation mechanism(1)
maillard reaction(1)
pectin(1)

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Jiaxing Hu AND Jinfeng Bi AND Xi Bao AND Xuan Li(0)

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institute of food science and technology, caas, key laboratory of agro-products processing, ministry of agriculture and rural affairs of the people's republic of china, beijing, 100193, china.(1)

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2025(1)

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资源类型: 外文期刊

作者:Jiaxing Hu(精确检索)

作者:Jinfeng Bi(精确检索)

作者:Xi Bao(精确检索)

作者:Xuan Li(精确检索)

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1Pectin based Maillard reaction products: Formation mechanism and fluorescence characteristics

作者： Jiaxing Hu; Jinfeng Bi; Xi Bao; Xuan Li; SCIE（2025版） EI（2025版）

机构： Institute of Food Science and Technology, CAAS, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Beijing, 100193, China.;

来源：Food Chemistry

关键词： Fluorescence property Formation mechanism Maillard reaction Pectin