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Analysis of volatiles and α-dicarbonyl compounds in Maillard reaction products derived from 2′-fucosyllactose and amino acids

Ahn, Junghyun; Choi, Eunyeong; Lee, Kwang-Geun

ArticleIssue Date2025CitationFood Research International, v.205, pp 1 - 16PublisherELSEVIER
SCIESCOPUS
Correlation analysis between volatile compounds and α-dicarbonyl compounds in various beans in response to different roasting conditionsopen access

Lee, Gaeun; Lee, Minju; Ahn, Junghyun; Kim, Yuri; Lee, Kwang-Geun

ArticleIssue Date2023CitationLWT- Food Science and Technology, v.177, pp 1 - 13PublisherELSEVIER
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