Temperature-Driven Maillard Conjugation and Phenolic Changes in Dried Lychee Pulp: Implications for Antioxidative Enhancement.

Chaipoot S, Kulprachakarn K, Wiriyacharee P, Somjai C, Chaimueng K, Jaijoi S, Khampakool A, Wongwatcharayothin W, Srinuanpan S, Pathomrungsiyounggul P, Phongphisutthinant R

Open source

DOI: 10.3390/foods15030468
Published: 2026 Jan 29
Container: Foods (Basel, Switzerland)
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3390/foods15030468,
  title = {Temperature-Driven Maillard Conjugation and Phenolic Changes in Dried Lychee Pulp: Implications for Antioxidative Enhancement.},
  author = {Chaipoot S and Kulprachakarn K and Wiriyacharee P and Somjai C and Chaimueng K and Jaijoi S and Khampakool A and Wongwatcharayothin W and Srinuanpan S and Pathomrungsiyounggul P and Phongphisutthinant R},
  year = {2026},
  journal = {Foods (Basel, Switzerland)},
  doi = {10.3390/foods15030468},
  url = {https://doi.org/10.3390/foods15030468}
}

RIS

TY  - JOUR
TI  - Temperature-Driven Maillard Conjugation and Phenolic Changes in Dried Lychee Pulp: Implications for Antioxidative Enhancement.
AU  - Chaipoot S
AU  - Kulprachakarn K
AU  - Wiriyacharee P
AU  - Somjai C
AU  - Chaimueng K
AU  - Jaijoi S
AU  - Khampakool A
AU  - Wongwatcharayothin W
AU  - Srinuanpan S
AU  - Pathomrungsiyounggul P
AU  - Phongphisutthinant R
PY  - 2026
JO  - Foods (Basel, Switzerland)
DO  - 10.3390/foods15030468
UR  - https://doi.org/10.3390/foods15030468
ER  -

APA

S, C., K, K., P, W., C, S., K, C., S, J., A, K., W, W., S, S., P, P., & R, P. (2026). Temperature-Driven Maillard Conjugation and Phenolic Changes in Dried Lychee Pulp: Implications for Antioxidative Enhancement.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15030468

Source records

pubmed · retrieved 2026-09-25T14:50:40.629Z