Evaluation of the extent of initial Maillard reaction during cooking some vegetables by direct measurement of the Amadori compounds.
Jiahao YuShuqin ZhangLianfu ZhangPublished in: Journal of the science of food and agriculture (2017)
Culinary methods differently affected the extent of initial Maillard reaction when vegetables were made into home-cooked products. © 2017 Society of Chemical Industry.