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Exogenous cysteine oxidation induced secondary browning of light-colored glycine-xylose Maillard reaction products through promoted formation of glyoxal and methylglyoxal

Qian Hou; Tong Zhou; Xinjing Li; Cuimin Hua; Heping Cui; Foxin Zhang; Khizar Hayat; Xiaoming Zhang; Chi-Tang Ho
Food Chemistry · Vol. 499 · pp. 147363 · 2026
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2026-01-01
Publication Year2026
Volume499
Pages147363
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2025.147363
SubjectAgricultural and Biological Sciences

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Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
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