https://www.selleckchem.com/pr....oducts/super-tdu.htm
Therefore, alternative natural compounds are sought after. Plant extracts have been applied, however, they tend to impart their characteristic natural flavor into the product. Heating of these plant extracts have been proven to reduce the "planty, herby" flavors, whilst producing Maillard reaction. Maillard reaction products are known to exhibit anti-browning activity, and they are a cheap alternative to these chemical inhibitors. Therefore, these can be applied as potential anti-browning agents in food products.Cebranopadol is a nove
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