Formation and migration of α-dicarbonyl compounds during storage and reheating of a sugary food simulation system.
Yuan ZhuangLu DongJun-Ping WangShu-Jun WangShuo WangPublished in: Journal of the science of food and agriculture (2020)
The concentration of α-DCs following storage and reheating depends on the type of sugar, lysine content, temperature, and method of reheating. © 2020 Society of Chemical Industry.