Meat flavor generation from different composition patterns...

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Food Chemistry 2018 / 8

Meat flavor generation from different composition patterns of initial Maillard stage intermediates formed in heated cysteine-xylose-glycine reaction systems

Zhao, Jian, Wang, Tianze, Xie, Jianchun, Xiao, Qunfei, Du, Wenbin, Wang, Yaxin, Cheng, Jie, Wang, Shi
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Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2018.08.096
Date:
August, 2018
File:
PDF, 1.45 MB
english, 2018
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