Effect of thermal treatment on the flavor generation from Maillard reaction of xylose and chicken peptide

Published 2015 View Full Article

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Title
Effect of thermal treatment on the flavor generation from Maillard reaction of xylose and chicken peptide
Authors
Keywords
Chicken peptides, Maillard reaction, Flavor, Gas chromatography-olfactometry (GC-O-MS), Sensory perception
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 64, Issue 1, Pages 316-325
Publisher
Elsevier BV
Online
2015-06-07
DOI
10.1016/j.lwt.2015.05.061

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