Inhibition Kinetics and Mechanism of Glutathione and Quercetin on Acrylamide in the Low-Moisture Maillard Systems

What is it about?

We have studied the inhibition effects of glutathione (GSH) and quercetin on acrylamide (AA) formation in Maillard systems, and explored the inhibiton kinetics and mechenism in Asparagine/Glucose system, hoping to provide some theoretical data to control the formation of AA during food thermal processing.

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