Ultrasound-assisted maillard reaction: a novel strategy for debittering, flavor enhancement, and antioxidant activity improvement of walnut peptides.

The results of the single-factor analysis indicated that the browning degree showed a trend of increasing first and then decreasing with the extension of heating time, reaching a peak at 120 min ( Fig. 1 A), mainly due to the continuous generation of brown polymers during the reaction's middle and later stages.

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