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While their great importance in food chemistry is adequately appreciated,Maillard reaction products have recently been identified to be present in herbal extracts in a predominant quantity due to the heat-involved processes such as sundrying and boiling water extraction.Furthermore,It was that they play unique roles of cell protection and repairing by binding to the cell membrane in a specific manner.Because of the chain reaction nature of Maillard reaction and the variety of its reactants,understanding of Maillard reaction products is still very limited due to their extreme complexity.