Temperature effect on the non-volatile compounds of Maillard reaction products derived from xylose–soybean peptide system: Further insights into thermal degradation and cross-linking
Xiaohong Lan, Ping Liu, Shuqin Xia, Chengsheng Jia, Daniel Mukunzi, Xiaoming Zhang, Wenshui Xia, Huaixiang Tian, Zuobing XiaoVolume:
120
Year:
2010
Language:
english
Pages:
6
DOI:
10.1016/j.foodchem.2009.11.033
File:
PDF, 333 KB
english, 2010