# Maillard reaction in Chinese household-prepared stewed pork balls with brown sauce: potentially risky and volatile products

**Type:** Papers  
**Canonical URL:** https://scholariq.org/papers/maillard-reaction-in-chinese-household-prepared-stewed-pork-balls-with-brown/

## Facts

| Field | Value |
| --- | --- |
| Author Names | He Li,Xiangyi Tang,Chunjian Wu,Shujuan Yu |
| Citations | 25 |
| DOI | 10.1016/j.fshw.2021.02.012 |
| Fields | Biochemistry, Genetics and Molecular Biology,Chemistry,Medicine |
| Open Access | true |
| OA Status | diamond |
| OA URL | https://doi.org/10.1016/j.fshw.2021.02.012 |
| OpenAlex ID | https://openalex.org/W3138659255 |
| Type | article |
| Year | 2021 |

## Paper authors

- [Xiangyi Tang](https://scholariq.org/researchers/xiangyi-tang/)

## Paper primary topic

- [Advanced Glycation End Products research](https://scholariq.org/topics/advanced-glycation-end-products-research/)

## Paper topics

- [Advanced Glycation End Products research](https://scholariq.org/topics/advanced-glycation-end-products-research/)
- [Tea Polyphenols and Effects](https://scholariq.org/topics/tea-polyphenols-and-effects/)
- [Dye analysis and toxicity](https://scholariq.org/topics/dye-analysis-and-toxicity/)

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Source: ScholarIQ — public research metadata, principally OpenAlex. See https://scholariq.org/sources/ for provenance and https://scholariq.org/methodology/ for what these figures mean.