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. 2021 Oct 26;12:100148. doi: 10.1016/j.fochx.2021.100148

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© 2021 The Author(s)

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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Fig. 3 — A, Hygroscopicity comparison of low sodium seasoning salts from different Maillard reaction products. B, Comparison of thermal stability of low sodium seasoning salts from different Maillard reaction products (A₂₉₄). C, Comparison of thermal stability of low sodium seasoning salts from different Maillard reaction products (A₄₂₀). D, Comparison of particle size distribution of low sodium seasoning salts from different Maillard reaction products.