Effect of Temperature on Flavor Compounds and Sensory...

Molecules 2018 / 01 Vol. 23; Iss. 2

Effect of Temperature on Flavor Compounds and Sensory Characteristics of Maillard Reaction Products Derived from Mushroom Hydrolysate

Chen, Xiao, Yu, Jingyang, Cui, Heping, Xia, Shuqin, Zhang, Xiaoming, Yang, Baoru
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Volume:
23
Language:
english
Journal:
Molecules
DOI:
10.3390/molecules23020247
Date:
January, 2018
File:
PDF, 2.06 MB
english, 2018
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