α-Dicarbonyl compounds related to antimicrobial and antioxidant activity of Maillard reaction products derived from xylose, cysteine and corn peptide hydrolysate

Publication date: Available online 2 March 2021Source: Food BioscienceAuthor(s): Tingting Feng, Ye Zhou, Xuejiao Wang, Xingwei Wang, Shuqin Xia

Source: Food Bioscience - March 2, 2021 Category: Food Science Source Type: research