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Management of Maillard reaction-derived reactive carbonyl species and advanced glycation end products by tea and tea polyphenols

Yue Luo Jianan Zhang Chi-Tang Ho Shiming Li

食品科学与人类健康（英文）2022，Vol.11Issue(3)：557-567,11.

Management of Maillard reaction-derived reactive carbonyl species and advanced glycation end products by tea and tea polyphenols

Yue Luo ¹Jianan Zhang ²Chi-Tang Ho ³Shiming Li¹

作者信息

1. Department of Food Science,Rutgers University,NJ 08901,USA
2. Hubei Key Laboratory of EFGI&RCU,Huanggang Normal University,Huanggang 438000,China
3. School of Food Science and Engineering,South China University of Technology,Guangzhou 510640,China
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摘要

关键词

Tea/Tea polyphenols/Reactive carbonyl species/Advanced glycation end product/Maillard reaction

Key words

Tea/Tea polyphenols/Reactive carbonyl species/Advanced glycation end product/Maillard reaction

引用本文复制引用

Yue Luo,Jianan Zhang,Chi-Tang Ho,Shiming Li..Management of Maillard reaction-derived reactive carbonyl species and advanced glycation end products by tea and tea polyphenols[J].食品科学与人类健康（英文）,2022,11(3):557-567,11.

基金项目

This research reported in this paper are funded by Hubei Science and Technology Plan Key Project(G2019ABA100). （G2019ABA100）

食品科学与人类健康（英文）

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