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. 2022 Jul 3;11(13):1976. doi: 10.3390/foods11131976

Figure 3.

Figure 3

Acrolein formation via the Maillard reaction and Strecker degradation. (A) Acrolein formed in the early stage of Maillard reaction: via 3,4-retro aldol reaction; (B) Acrolein formed in the intermediate stage of Maillard reaction: via Strecker degradation.