Three-Dimensional Excitation and Emission Fluorescence-Based Method for Evaluation of Maillard Reaction Products in Food Waste Treatment
Hydrothermal treatment (HT) of food waste (FW) can form Maillard reaction products (MRPs), the biorefractory organic matter due to the occurrence of Maillard reaction. However, the integrating qualitative and quantitative approach to assess MRPs is scarce. The goal of this study was to develop a met...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2018-01-01
|
| Series: | Journal of Chemistry |
| Online Access: | http://dx.doi.org/10.1155/2018/6758794 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|