Inhibiting the color formation by gradient temperature-elevating Maillard reaction of soybean peptide-xylose system based on interaction of l-cysteine and Amadori compounds
M.G. Huang, X.M. Zhang, K. Eric, S. Abbas, K. Hayat, P. Liu, S.Q. Xia, C.S. JiaVolume:
18
Year:
2012
Language:
english
Pages:
8
DOI:
10.1002/psc.2406
File:
PDF, 290 KB
english, 2012