D-galactose enhances Maillard reaction and antioxidant activity of arginine-derived products: experimental and molecular insights

Yanan Ding, Xinying Fan, Jingru Zhou, Yuqiong Wu, Pingfan Rao

Open source

DOI: 10.3389/fnut.2026.1924087
Published: 2026-08-28
Container: Frontiers in Nutrition
Publisher: Frontiers Media SA
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.3389/fnut.2026.1924087,
  title = {D-galactose enhances Maillard reaction and antioxidant activity of arginine-derived products: experimental and molecular insights},
  author = {Yanan Ding and Xinying Fan and Jingru Zhou and Yuqiong Wu and Pingfan Rao},
  year = {2026},
  journal = {Frontiers in Nutrition},
  doi = {10.3389/fnut.2026.1924087},
  url = {https://doi.org/10.3389/fnut.2026.1924087}
}

RIS

TY  - JOUR
TI  - D-galactose enhances Maillard reaction and antioxidant activity of arginine-derived products: experimental and molecular insights
AU  - Yanan Ding
AU  - Xinying Fan
AU  - Jingru Zhou
AU  - Yuqiong Wu
AU  - Pingfan Rao
PY  - 2026
JO  - Frontiers in Nutrition
DO  - 10.3389/fnut.2026.1924087
UR  - https://doi.org/10.3389/fnut.2026.1924087
ER  -

APA

Ding, Y., Fan, X., Zhou, J., Wu, Y., & Rao, P. (2026). D-galactose enhances Maillard reaction and antioxidant activity of arginine-derived products: experimental and molecular insights. Frontiers in Nutrition. https://doi.org/10.3389/fnut.2026.1924087

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crossref · retrieved 2026-11-10T09:33:22.743Z