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Contribution of crosslinking products in the flavour enhancer processing: the new concept of Maillard peptide in sensory characteristics of Maillard reaction systems
Karangwa, Eric, Murekatete, Nicole, Habimana, Jean de Dieu, Masamba, Kingsley, Duhoranimana, Emmanuel, Muhoza, Bertrand, Zhang, XiaomingVolume:
53
Language:
english
Journal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-016-2268-y
Date:
June, 2016
File:
PDF, 1.09 MB
english, 2016