New Insights into the Umami and Sweet Taste of Oolong Tea: Formation of Enhancer N‑(1-carboxyethyl)-6-(hydroxymethyl) pyridinium-3-ol (Alapyridaine) in Roasting Via Maillard Reaction.
| Autor: | Feng, Xiaoxiao, Wang, Haoli, Zhu, Yiwen, Ma, Jingke, Ke, Yu, Wang, Kequn, Liu, Zhibin, Ni, Li, Lin, Chih-Cheng, Zhang, Yin, Liu, Yuan |
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| Zdroj: | Journal of Agricultural & Food Chemistry; 4/17/2024, Vol. 72 Issue 15, p8760-8773, 14p |
| Databáze: | Supplemental Index |
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