Regulation of harmful Maillard reaction products and flavour in roast steak by precursors: A structure- and dose-dependent mechanism of plant polyphenols
Year: 2025
Type: article
Language: en
Topic: Meat and Animal Product Quality
Authors and affiliations:
raw_author_name: Mingyu Li
raw_affiliation_strings: Gembloux Agro-Bio Tech, Unit of Food Science and Formulation, University of Liège, Avenue de La Faculté D'Agronomie 2b, Gembloux, B-5030, Belgium
Gembloux Agro-Bio Tech, Unit of Food Science and Formulation, University of Liège, Avenue de la Faculté d'Agronomie 2b, Gembloux B-5030, Belgium
Integrated Laboratory of Processing Technology for Chinese Meat Dishes, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Integrated Laboratory of Processing Technology for Chinese Meat Dishes, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
raw_author_name: Zeyu Zhang
raw_affiliation_strings: Integrated Laboratory of Processing Technology for Chinese Meat Dishes, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Integrated Laboratory of Processing Technology for Chinese Meat Dishes, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
raw_author_name: Xia Qu
raw_affiliation_strings: Integrated Laboratory of Processing Technology for Chinese Meat Dishes, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Integrated Laboratory of Processing Technology for Chinese Meat Dishes, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
raw_author_name: Wenhan Wei
raw_affiliation_strings: Integrated Laboratory of Processing Technology for Chinese Meat Dishes, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Integrated Laboratory of Processing Technology for Chinese Meat Dishes, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
raw_author_name: Zhenyu Wang
raw_affiliation_strings: Integrated Laboratory of Processing Technology for Chinese Meat Dishes, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Integrated Laboratory of Processing Technology for Chinese Meat Dishes, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
raw_author_name: Chunjiang Zhang
raw_affiliation_strings: Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu National Agricultural Science & Technology Center, Chengdu 610213, China
Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu National Agricultural Science & Technology Center, Chengdu, 610213, China
Integrated Laboratory of Processing Technology for Chinese Meat Dishes, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Integrated Laboratory of Processing Technology for Chinese Meat Dishes, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
raw_author_name: Christophe Blecker
raw_affiliation_strings: Gembloux Agro-Bio Tech, Unit of Food Science and Formulation, University of Liège, Avenue de La Faculté D'Agronomie 2b, Gembloux, B-5030, Belgium
Gembloux Agro-Bio Tech, Unit of Food Science and Formulation, University of Liège, Avenue de la Faculté d'Agronomie 2b, Gembloux B-5030, Belgium
raw_author_name: Dequan Zhang
raw_affiliation_strings: Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu National Agricultural Science & Technology Center, Chengdu 610213, China
Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu National Agricultural Science & Technology Center, Chengdu, 610213, China
Integrated Laboratory of Processing Technology for Chinese Meat Dishes, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Integrated Laboratory of Processing Technology for Chinese Meat Dishes, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China