2024
DOI: 10.21203/rs.3.rs-5315942/v1
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Arginine Maillard Reaction Products Recovered Damaged Immune Cells

Yanan Ding,
Pingfan Rao,
Jianwu Zhou
et al.

Abstract: Instant noodle has been an initiating point for food industry in many countries, and it continues to be a beloved convenient food in the world. However, some products cause discomfort after consumption despite full compliance in both ingredients and processing methods. It has not only resulted in serious consumer misunderstanding but also affect the industry as well. A simple solution possibly lies in nowhere but its soup which uses Maillard reaction products as flavoring agents. Arginine-glucose MRPs (Arg-Glc… Show more

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