id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
gs-2566	Bolkvadze, Nona; Gvidani, Sophio; Uridia, Rusudan; Tserodze, Nana; Kavtaradze, Nino; Tatiashvili, Leila; Karkashadze, Nino	Formation of taste and aroma compounds by Maillard reaction during processing of food products	2024	8	.pdf	application/pdf	1991	112	61	Microsoft Word - fullpdf06012024 Georgian Scientists/ქართველი მეცნიერები ტ. 6 N 1, 2024 112 Georgian Scientists ქართველი მეცნიერები Vol. 6 Issue 1, 2024 https://doi.org/10.52340/gs.2024.06.01.14 Formation of taste and aroma compounds by Maillard reaction during processing of food products Nona Bolkvadze 1, Sophio Gvidani 2, Rusudan Uridia 3, Nana Tserodze 3, Nino Kavtaradze 3, Leila Tatiashvili 3, Nino Karkashadze 3 1 Georgian Technical University 2 Iv. Key Words: Maillard reaction, amino acid, aromatic compounds, flavor compounds Georgian Scientists/ქართველი მეცნიერები ტ. 6 N 1, 2024 113 Introduction The Maillard reaction plays an especially important role in the thermal processing of food products.	cache/gs-2566.pdf	txt/gs-2566.txt