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The potential meat flavoring generated from Maillard reaction products of wheat gluten protein hydrolysates-xylose: Impacts of different thermal treatment temperatures on flavor

Ao Sun; Lining Chen; Wei Wu; Olugbenga P. Soladoye; Yuhao Zhang; Yu Fu
Food Research International · Vol. 165 · pp. 112512 · 2023

Abstract

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Bibliographic Information

JournalFood Research International
PublisherElsevier
Publication Date2023-03-01
Publication Year2023
Volume165
Pages112512
Document TypeJournal Article
eISSN0963-9969
DOI10.1016/j.foodres.2023.112512
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1992-01-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/09639969
Publisher PageOpen Publisher Page
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