Reduction of 5-hydroxymethylfurfural formation by flavan-3-ols in Maillard reaction models and fried potato chips.

Yajing QiHao ZhangGangcheng WuHui ZhangLi WangHaifeng QianXiguang Qi

Published in: Journal of the science of food and agriculture (2018)

This study demonstrates that flavan-3-ols could be effective additives for reducing HMF levels in fried potato chips without changing sensory properties. © 2018 Society of Chemical Industry.

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