D-galactose enhances Maillard reaction and antioxidant activity of arginine-derived products: experimental and molecular insights
Background Arginine-derived Maillard reaction products (MRPs) have shown promising antioxidant activities. However, how structurally distinct hexose reducing sugars, such as D-fructose and D-galactose, affect the formation and functional properties of L-arginine-derived MRPs remains unclear. Methods Arginine-fructose (...
Ya-Nan Ding, Xin-Ying Fan, Jing-Ru Zhou et al.
· Frontiers in Nutrition · 0 citations