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《Food Science and Technology》 2006-07
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Factors of affecting the allium's Maillard reaction

HUA Xiao-fang,HUANG Xue-song*(College of Science and Engineering,Jinan University,Guangzhou 510630)  
The Maillard reaction of alliin is one of the pathways to form the pungency and perfume of garlic.To control the Maillard reaction effectively,the relative factors and conditions were investigated.It is found that at 120℃,pH10,2.5h,water content10%,maillard reaction is most active.
【Fund】: 暨南大学本科生科技创新资金
【CateGory Index】: TS201.2
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